Pork Cutlet

Ingredients (Serves 4)

• 4 thin slices (1 pound) pork loin or tenderloin (beef, chicken, or turkey)
• kosher salt
• ½ teaspoon ground black pepper
• ⅓ cup all purpose flour
• 2 cups ppang-garu (Korean bread crumbs or Japanese panko)
• 3 eggs, beaten with a pinch of salt
• Steamed rice
• 3 cups corn oil

For gravy:

• 1 package (100 grams: about ¾ cup) of hi-rice powder
• 2 tablespoons butter
• 2½ cups water
• ¼ cup ketchup

For cabbage salad:

• ½ medium head cabbage, shredded, rinsed in cold water, strained, and refrigerated
• 1 cup mayonnaise
• 1 to 2 tablespoons fresh-squeezed lemon juice
• 1 tablespoon honey or sugar
• 1 tablespoon ketchup

Directions

Prepare the cutlets:

1. Use a meat tenderizer or (the back of your kitchen knife) to pound and flatten the sliced pork into cutlets about 7 by 5 inches and ¼ to ⅛ inch thick.
2. Sprinkle one side with salt and ground black pepper.
3. Coat both sides of the cutlets with flour, dip them in the beaten eggs, and press them into bread crumbs. Refrigerate.