Baek Jong-won's Western-style Pork Cutlet

Recipe 🍳

Cooking tips 💡

• If the breadcrumbs are too dry, they won't adhere well to the meat and may burn easily. Lightly misting them with water before use will improve adhesion.
• Cutting the tough sinew on the edges of the pork cutlet with the tip of a knife will prevent the meat from curling or shrinking inwards when fried.
• The key to Western-style sauce is the color of the roux. Stir constantly over low heat, ensuring the flour doesn't burn in one spot, and cook until it reaches a deep brown color (brown roux) to achieve its characteristic savory flavor.
• Pre-slicing the finished pork cutlet will cause juices to escape from the cut surface and the breading to become soggy quickly from the sauce. It is recommended to slice just before serving.