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Recipes
September 2022

Crispy Pork Cutlets With Kimchi Slaw

By Kendra Vaculin

4.5

(15)

A plate of sliced crispy pork cutlet with kimchi on blue tablecloth.
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Dayna Seman

One jar of kimchi does double duty in this vibrant weeknight meal. The kimchi itself, finely chopped, adds heft and crunch to 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.

What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

4

6-oz. boneless pork chops

Kosher salt

½

cup all-purpose flour

2

large eggs

2

cups panko

5

scallions

10

oz. Napa cabbage kimchi

½

medium head of red cabbage, thinly sliced

2

Tbsp. unseasoned rice vinegar

1

tsp. sugar

Vegetable oil (for frying)

½

cup mayonnaise

1

Tbsp. gochujang (Korean hot pepper paste)

Need to make a substitution?

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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.

    Step 5

    Whisk together ½ cup mayonnaise and 1 Tbsp. gochujang (Korean hot pepper paste) in a small bowl.

    Step 6

    Divide slaw among plates. Slice pork; arrange over. Drizzle with spicy mayonnaise; top with reserved dark green scallion parts.

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