Ingredients
- 4 (800 grams) pork cutlets (4 x 200 grams, French trimmed)
- 2 mandarin orange (finely grated zest)
- Sea salt flakes
- Freshly ground black pepper
- 1 cup all-purpose flour
- 1/3 cup all-purpose flour (extra)
- 2 eggs, beaten
- 1/2 cup milk
- 2 cups panko
- Vegetable oil, for deep frying
- 1/2 cup beer
- 3 cups green beans, trimmed
- 1/4 cup mayonnaise (Japanese mayo aka kewpie)
- 2 tablespoon kimchi
- 4 garlic cloves
How to Make
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Step 1: 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.
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Step 2: Whisk the eggs and milk in a shallow bowl.
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Step 3: 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.
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Step 4: 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.
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Step 5: 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.
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Step 6: Puree mayonnaise, kimchi and garlic in a jug with a stick blender until smooth and serve the pork with the beans and the sauce.
We hope you enjoy this recipe!
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