October 31, 2018
Dinner, Beans, Pork,
Chops, Japanese, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Blender, Stove Top, Green Beans, Flour more
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"From our weekday newspaper The West Australian. Times are estimated."
Use a mallet to pound the pork cutlets to 1.5cm to 2cm thick and rub with the mandarin zest and season with salt and pepper.
Whisk the eggs and milk in a shallow bowl.
Dust the pork in the flour, then shake off the excess and then dip in the egg mixture and then coat thoroughly in the breadcrumbs.
Heat the vegetable oil in a deep frying pan on medium-high heat and bring to 180C and fry the cutlets for 4 to 5 minutes or until deep golden and cook through and then drain on kitchen paper.
Whisk the extra flour with the beer in a large bowl and toss the green beans in the batter, then fry in batches until golden and drain well on kitchen paper.
Puree mayonnaise, kimchi and garlic in a jug with a stick blender until smooth and serve the pork with the beans and the sauce.
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