Crispy Pork Cutlets With Kimchi Slaw

Crispy Pork Cutlets With Kimchi Slaw

By KENDRA VACULIN
Total time 30 minutes
Serves 4

One jar of kimchi does double duty in this vibrant weeknight meal. The kimchi itself, finely chopped, adds heft and crunch to the slaw, while a drizzle of the fermenting liquid—balanced with rice vinegar and a pinch of sugar—acts as a punchy dressing. It’s a welcome counterpart, in texture and flavor, to a juicy pork cutlet and savory gochujang mayo.

Ingredients

INGREDIENTS

1⁄2 cup Acid League Tangy Yuzu Mayo
4 6-oz. boneless pork chops
Kosher salt
1⁄2 cup all-purpose flour
2 large eggs

2 cups panko
5 scallions
10 oz. Napa cabbage kimchi
1⁄2 medium head of red cabbage,
thinly sliced
2 Tbsp. unseasoned rice vinegar

1 tsp. sugar

Vegetable oil (for frying)
1 Tbsp. gochujang (Korean
hot pepper paste)

Preparation

STEP 1

Working one at a time, place pork chops
between 2 sheets of plastic wrap. Using
a meat mallet, rolling pin, or heavy skillet,
pound to 1⁄4" thick. Season on both sides
with salt.

STEP 2

Place flour in a shallow bowl. Lightly
beat eggs in another shallow bowl to blend.
Place panko in a third shallow bowl;
season each with salt. Working one at a
time, dredge pork in flour, shaking off
excess, then dip in egg, letting excess drip
back into bowl. Dredge in panko, pressing
to adhere. Transfer to a baking sheet.

STEP 3

Separate dark green parts from scallions
and thinly slice; set aside. Thinly slice
white and pale green parts. Transfer
kimchi to a cutting board, leaving liquid
in jar behind. Finely chop (you should
have about 1 cup). Combine kimchi,
white and pale green parts of scallions,
and cabbage in a large bowl. Add
vinegar, sugar, and 1 Tbsp. kimchi liquid
to slaw and toss to coat; season with salt.

STEP 4

Pour oil into a large skillet to come 1⁄4"
up sides and heat over medium-high.
Working in batches, cook pork until
golden brown and crisp, about 2 minutes
per side. Transfer to a wire rack set
inside a rimmed baking sheet.

STEP 5

Whisk together mayo and gochujang in
a small bowl.

STEP 6

Divide slaw among plates. Slice pork
and arrange on top. Drizzle with
gochujang mayo; top with reserved
dark green scallion parts.

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