epicurious5.0
Crispy Pork Cutlets With Kimchi Slaw
Kimchi adds heft and crunch to the cabbage slaw, while a drizzle of the fermenting liquid acts as a punchy dressing—a perfect side for the crunchy pork.
👥 4 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking sheet
- ●bowl
- ●cutting board
- ●whisk
📝 Preparation Steps
1
Working one at a time, place four 6-oz. boneless pork chops between 2 sheets of plastic wrap. Using a meat mallet, rolling pin, or heavy skillet, pound to ¼" thick. Season on both sides with kosher salt.
6-oz. boneless pork chops4Kosher salt
2
Place ½ cup all-purpose flour in a shallow bowl. Lightly beat 2 large eggs in another shallow bowl to blend. Place 2 cups 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.
large eggs2panko2 cups
3
Separate dark green parts from 5 scallions and thinly slice; set aside. Thinly slice white and pale green parts. Transfer 10 oz. Napa cabbage kimchi to a cutting board, leaving liquid behind in jar. Finely chop (you should have about 1 cup). Combine kimchi, white and pale green parts of scallions, and ½ medium head of red cabbage, thinly sliced, in a large bowl. Add 2 Tbsp. unseasoned rice vinegar, 1 tsp. sugar, and 1 Tbsp. kimchi liquid to slaw and toss to coat; season with salt.
. Napa cabbage kimchi10 oz. unseasoned rice vinegar2 Tbsp. sugar1 tsp
4
Pour vegetable oil into a large skillet to come ¼" 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 in a baking sheet.
Vegetable oil (for frying)
5
Whisk together ½ cup mayonnaise and 1 Tbsp. gochujang (Korean hot pepper paste) in a small bowl.
. gochujang (Korean hot pepper paste)1 Tbsp
6
Divide slaw among plates. Slice pork; arrange over. Drizzle with spicy mayonnaise; top with reserved dark green scallion parts.
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