Raymon Kim's French-Style Pork Cutlet
A classic French-style pork cutlet featuring thinly pounded pork loin, fried to a crisp, served with a traditional homemade brown sauce made using roux, evoking nostalgic flavors of old-school European cuisine.
Ingredients needed 2 servings
Recipe
Cooking tips
- Let the flour-coated meat sit for 5 minutes before adding the egg wash—this prevents the flour from flaking off and ensures a tight bond with the meat.
- Refrigerate or freeze the breadcrumb-coated cutlets for 10 to 15 minutes before frying to prevent the crumbs from falling off during frying.
- Adding a small amount of milk to the egg wash makes it easier to blend and helps the coating adhere more smoothly to the meat.
- When making the sauce, cook the butter and flour roux thoroughly until it develops a rich brown hue—this brings out the deep, savory aroma characteristic of French-style dishes.
Recommended for
- Those who want to taste authentic homemade brown sauce in a French-style pork cutlet.
- People curious about the secret technique for a cutlet with no breading separation.
- Families looking to recreate the nostalgic atmosphere of classic royal pork cutlet at home.
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