Created by ImPat on October 31, 2018
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.
Step 2: Whisk the eggs and milk in a shallow bowl.
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.
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.
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.
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.