Crispy Pork Cutlet with Gochujang Glaze
Thin pork cutlets fried until golden, then glazed with spicy-sweet gochujang butter in one skillet. Served with pickled radish and rice for a weeknight Korean dinner that tastes like a restaurant.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ¾ lb pork tenderloin or thin-cut pork chops
- ½ cup all-purpose flour
- 1 large eggs
- ¾ cup panko breadcrumbs
- 2 tbsp gochujang (Korean red chili paste)
- 1.5 tbsp butter
- ½ cup pickled radish (무 or store-bought) or kimchi
Instructions
- 1
Pound pork cutlets between plastic wrap to 1/4-inch thick using a meat mallet or rolling pin.
- 2
Set up three shallow bowls: flour in one, beaten egg in another, panko in the third. Season each cutlet with salt and pepper.
- 3
Coat each cutlet in flour, shaking off excess, then dip in egg, then dredge in panko, pressing gently to stick.
- 4
Heat 2 tbsp neutral oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 5
Fry cutlets 2–3 minutes per side without moving until golden brown and edges curl. Transfer to a plate.
- 6
Lower heat to medium. Add gochujang and butter to the same skillet, stirring until melted and fragrant, about 60 seconds.
- 7
Return cutlets to the skillet, turning to coat both sides in the glaze. Serve hot with pickled radish and rice.
Tools you’ll need
- meat mallet or rolling pin
- plastic wrap
- three shallow bowls
- 12-inch skillet
- spatula
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