Raymon Kim's French-Style Pork Cutlet

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.