Golden Cheese Pork Cutlet
Easy Homemade Cheese Cutlet: The “Pobangteo” Style
The cheese pork cutlets I made last time were so delicious, they asked for them again! So today, I’m making cheese pork cutlets. We’re making them at home, Pobangteo-style! It’s super easy to make! It’s packed with mozzarella cheese, so it stretches beautifully. One pound of pork loin yields a generous amount. You can freeze them and fry them up quickly when you’re in a pinch. That’s why today is cheese cutlet making day! There’s more cheese than meat, making it incredibly rich and nutty. The kids love it, my husband loves it, and it makes for a fantastic meal at home. Making cheese cutlets the “Pobangteo” Yeon-don style is so easy! Let’s get started 🙂
Ingredients
- 400g Mozzarella cheese
- 1 lb Pork loin
- Pinch of salt
- Pinch of pepper
- 2 Eggs
- 1 cup All-purpose flour
- 2 cups Panko breadcrumbs
- Plenty of cooking oil
Cooking Instructions
Step 1
First, prepare the star ingredient: mozzarella cheese. Using two 200g blocks will give you a generous amount. Cut the cheese into approximately 4x4cm squares, dividing each block into 6 pieces. This will result in 12 manageable cheese portions. (You can adjust the size, but if they are too large, the inside might not melt properly when fried.) Using Korean mozzarella cheese will offer a richer, nuttier flavor.
Step 2
Traditionally, you’d slice pork loin and pound it thin with a mallet or the back of a knife. However, I found that incredibly tedious! So, I asked my butcher at the market to freeze the pork loin and slice it very thinly using a machine. He kindly did, so I didn’t need to pound it separately! This is a great tip to keep in mind. Lightly season the thinly sliced pork loin with a pinch of salt and pepper. This pre-seasoning makes the cutlets delicious even without sauce.
Step 3
Now, it’s time to wrap the cheese with the pork loin. Lay one slice of the thinly sliced pork loin flat, place a prepared mozzarella cheese portion on top, and then cover it with another slice of pork loin, like a little sandwich, ensuring the cheese is fully enclosed. The thinness of the pork makes it stick well to the cheese and easy to handle. Not having to pound the meat is a huge advantage. Seriously, try asking your butcher for thinly sliced meat – it’s a game-changer!
Step 4
Check out the cheese-cutlet packages you’ve made! About 450g (1 lb) of thinly sliced pork loin should be enough to wrap all 400g of mozzarella cheese. If you have any leftover pork loin, freeze it for use in stews. They look so neat and tidy when made into these perfect little squares.
Step 5
Before frying, wrap each cutlet tightly in plastic wrap to help them hold their shape. This step ensures they maintain a beautiful, uniform appearance during frying. While you can fry them immediately, chilling them in the refrigerator for at least half a day will help them firm up nicely, making them easier to handle and fry.
Step 6
Now, let’s prepare the dredging station for the cutlets. Whisk 2 eggs in a bowl to create the egg wash. Spread 1 cup of all-purpose flour and 2 cups of panko breadcrumbs onto separate plates or trays. Two eggs should be sufficient for about 12 cutlets; three might leave you with extra egg wash.
Step 7
Let’s start breading! First, coat each shaped cutlet generously with flour, shaking off any excess. Next, dip it into the egg wash, ensuring it’s fully coated. Finally, place the cutlet into the panko breadcrumbs and press down firmly. Make sure the breadcrumbs adhere well all over the cutlet. This ensures a crispy texture. You’re almost done making your cheese pork cutlets!
Step 8
The key is to coat the cutlets generously with panko breadcrumbs. Press down firmly so that as much panko as possible sticks to the cutlet. This step is crucial for achieving a delicious, crispy, and nutty flavor. The more panko that adheres, the better the final texture and taste will be!
Step 9
Apart from the ones you plan to fry immediately, wrap the remaining cheese pork cutlets individually in plastic wrap and place them in the freezer. These will be a fantastic snack for your children and a lifesaver meal for busy days. With plenty of melted mozzarella cheese inside, they are sure to be a hit with everyone, young and old.
Step 10
Pour enough cooking oil into a deep pan or pot to generously cover the cutlets and heat it over medium heat. To check if the oil is ready, drop a small piece of panko into it. If it sizzles vigorously and floats to the surface immediately, the oil is at the perfect temperature for frying. Carefully place the cheese pork cutlets into the hot oil.
Step 11
Fry the cheese pork cutlets until they are golden brown and crispy on both sides. Because the cheese is well-enclosed by the pork loin, it won’t leak out during frying, and the cutlets will maintain their beautiful shape. The combination of the crispy, nutty panko crust, the thinly fried pork loin, and the molten cheese inside is simply divine. Remember, coating generously with panko is essential for that perfect crispiness! The flavor of the cheese really shines through, making it more prominent than the pork itself – that’s the charm of these cheese pork cutlets.
Step 12
Carefully remove the perfectly fried cheese pork cutlets from the oil and slice one in half. Behold the glorious sight of the cheese melting and stretching! The mesmerizing pull of the cheese is absolutely incredible. It looks just as fantastic as store-bought, if not better. You’ve successfully made these amazing cheese pork cutlets at home. Enjoy your special, homemade treat!
