Main ingredients 🥩
Pork loinFlourEggsBreadcrumbsButterKetchupWorcestershire sauceSoy sauceSugarCabbageMayonnaise
Ttukdak Hyung's Western-style Pork Cutlet
A nostalgic Western-style pork cutlet, made by thinly pounding meat, frying it, and topping it with an authentic sauce made with a butter and roux base.
🙋 Recommended for
- ⭐ Those who miss the nostalgic taste of Western-style pork cutlets from old restaurants.
- ⭐ Those who want to make a rich and soft homemade pork cutlet sauce instead of using store-bought ones.
- ⭐ Those looking for a special meat side dish that the whole family can enjoy together.
Ingredients needed 🛒2 servings
- Pork loin, appropriate amount
- Salt, a little
- Pepper, a little
- Flour, appropriate amount
- Eggs, appropriate amount
- Breadcrumbs, appropriate amount
- Butter, appropriate amount
- Flour (for sauce), appropriate amount
- Water, appropriate amount
- Milk, appropriate amount
- Ketchup, appropriate amount
- Worcestershire sauce, appropriate amount
- Soy sauce, appropriate amount
- Sugar, appropriate amount
- Cabbage, a little
- Mayonnaise, a little
- Cooking oil, appropriate amount
Recipe 🍳
- Lightly remove the membrane from the surface of the pork loin and season with salt and pepper.
- Pound the meat with a meat mallet until it is about 5 times thinner and wider than its original size.
- Coat the thinly pounded pork loin evenly with flour, egg wash, and breadcrumbs in that order.
- Place the meat in oil preheated to 170-180°C and fry until crispy.
- To make the sauce, add butter and flour to a pan and stir-fry to create a brown roux.
- Add water, milk, ketchup, Worcestershire sauce, soy sauce, and sugar to the stir-fried roux, and cook while mixing well to prevent lumps, completing the sauce.
- Place shredded cabbage on a plate, then drizzle with 'ketchup-mayonnaise' sauce mixed with ketchup and mayonnaise.
- Arrange the fried pork cutlet, rice, corn, and cubed kimchi on a plate, and generously pour the warm homemade sauce over the pork cutlet to finish.
- Remove the membrane from the pork loin, pound it thin, then coat with flour, egg, and breadcrumbs.
- Fry the meat until crispy, then stir-fry butter and flour in a pan, and mix with milk, ketchup, and Worcestershire sauce to make the sauce.
- Plate the pork cutlet and garnishes, then pour the homemade sauce over it to complete.
Cooking tips 💡
- Pounding the meat sufficiently thin is key to achieving the tender, non-chewy texture characteristic of Western-style cutlets.
- Sufficiently stir-frying the butter and flour until brown will deepen the flavor of the sauce.
- When adding the seasonings and boiling, whisking quickly with a whisk will help the roux dissolve smoothly without clumping.
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