Baek Jong-won's Old-Style Pork Cutlet

Cooking tips 💡

• If the breadcrumbs are too dry, they won't adhere well to the meat and can burn easily. Lightly mist them with water using a spray bottle to moisten them for better adhesion.
• Use the tip of a knife to cut through the tough sinew along the edges of the cutlet meat; this prevents the meat from curling or shrinking inward during frying.
• The key to old-style sauce is the color of the roux. Stir constantly over low heat to avoid burning any one spot, and cook until it reaches a deep brown (brown roux) to bring out its characteristic savory flavor.
• If you slice the finished cutlet in advance, the juices will escape from the cut surface and the breading will quickly become soggy from the sauce. It's best to slice it just before eating.

Recommended for 🙋

• ⭐Those who want to enjoy a tender, moist, old-style restaurant pork cutlet at home.
• ⭐Those who want to achieve an authentic old-style sauce using only basic pantry seasonings (soy sauce, ketchup, vinegar, etc.) without butter.
• ⭐Those who want to simplify the tedious frying process even further with the batter breading technique.