Recipe: Perfect Pork Cutlets with Kimchi and Cheese

Pork Cutlets with Kimchi and Cheese. Scrap off the kimchi from the pork chops. Pour the oil into a large skillet set over medium-high heat. They should be completely cooked, but if not, turn the heat to low, cover the skillet, and cook until done to your liking.

Transfer pork chops and kimchi evenly between two plates. Pat the pork chops dry with a paper towel. Smother the pork chops with the kimchi paste and garlic. You can cook Pork Cutlets with Kimchi and Cheese using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Pork Cutlets with Kimchi and Cheese

1. It's of Chinese cabbage kimchi.
2. It's of Pork loin slices.
3. Prepare of Sliced cheese.
4. It's of Shiso leaves.
5. Prepare of Egg.
6. It's of Flour, panko, oil for deep-frying.
7. It's of Salt and pepper.

Heat a cast-iron pan on medium heat. Crispy and savory pork cutlet meets spicy kimchi stew. Let's make the pork cutlet kimchi nabe. Tasted and it really tempered the sour and over fermented kimchi.

Pork Cutlets with Kimchi and Cheese instructions

1. Make small cuts in the fat of the pork loin, and pound with the back of a knife. Sprinkle salt and pepper on both sides..
2. Place one slice of pork ⇒ one slice of cheese that is folded in half ⇒ one shiso leaf ⇒ kimchi, in that order, then cover with one slice of pork at the end..
3. Coat with flour ⇒ beaten egg ⇒ panko, in that order. Deep-fry in oil at 170℃. When both sides are golden brown, it's done..

I put the pork chops back in and covered the pan for quick braising. Pull the chops out and reduced the sauce with the addition of butter. Today, my family ate cheese cutlet, spicy octopus fried rice, and spicy udon noodles. In the evening, I had a drink with my husband after a long time. When you take a bite, you hit the crispy breading on the outside, then tender pork meat and finally the gooey melted cheese.