Raymon Kim's Bone-in Ribeye Cut Cutlet

• pork bone-in ribeye (pork loin) 2 pieces
• milk as needed (enough to submerge the meat)
• salt 2 teaspoons
• pepper a pinch
• rosemary a pinch
• garlic powder a pinch
• flour as needed
• eggs 3
• wet breadcrumbs generously
• vegetable oil a drizzle
• butter 1 tablespoon
• horseradish a pinch
• tonkatsu sauce as needed

Recipe 🍳

Cooking tips 💡

• Marinating in milk with salt not only blocks off strong odors but also ensures moisture and seasoning penetrate deep into the meat.
• Making fine, even cuts into the outer fat layer prevents shrinkage and distortion of shape during cooking.
• Due to the thick cut, quickly develop color on the surface in the pan before finishing in the oven to achieve a medium doneness without dryness.

Recommended for 🙋

• ⭐Those who want to try making restaurant-quality cutlets at home using the trendy pork loin cut.
• ⭐Anyone seeking an exceptionally tender and soft tonkatsu texture achieved through milk brining.