Pork Cutlets with Kimchi and Cheese

Pork Cutlets with Kimchi and Cheese

This is a deep-fried kimchi dish. I put Chinese cabbage kimchi, cheese and shiso leaves in between pork loin slices, and deep-fried them. They are pretty good.

Ingredients: 2 servings

Chinese cabbage kimchi
80 g
Pork loin slices
4 slices
Sliced cheese
2 slices
Shiso leaves
Flour, panko, oil for deep-frying
as needed
Salt and pepper
to taste


1. Make small cuts in the fat of the pork loin, and pound with the back of a knife. Sprinkle salt and pepper on both sides.
2. Place one slice of pork ⇒ one slice of cheese that is folded in half ⇒ one shiso leaf ⇒ kimchi, in that order, then cover with one slice of pork at the end.
3. Coat with flour ⇒ beaten egg ⇒ panko, in that order. Deep-fry in oil at 170℃. When both sides are golden brown, it's done.

Story Behind this Recipe

I created this recipe because I wanted to eat a deep-fried kimchi dish.