Coat the pork with OTTOGI FRYHING MIX. Dip the pork into a beaten egg. Then coat thoroughly with OTTOGI BREAD CRUMBS 'PANKO'.
Heat oil in a frying pan to 350 F. Then fry the coated coat for 3 minutes each or until golden brown.
Cut the apple, button mushroom, onion, and broccoli into bite-sized pieces.
Drizze OTTOGI FRESCO GRAPE SEED OIL on a pan and fry the minced garlic, onion, and button mushroom.
Add the water, bay leaves, and broccoli to the pan and boil the mixture.
When the mixture boils, turn off the heat. Add the apple, OTTOGI WORCHESTERSHIRE SUACE, and begin to dissolve OTTOGI BEKSE CURRY SAUCE MIX little by little.
Turn on the heat and reduce the curry.
Serve the prepared curry sauce with the pork cutlet and enjoy.
Ingredients
Directions
Coat the pork with OTTOGI FRYHING MIX. Dip the pork into a beaten egg. Then coat thoroughly with OTTOGI BREAD CRUMBS 'PANKO'.
Heat oil in a frying pan to 350 F. Then fry the coated coat for 3 minutes each or until golden brown.
Cut the apple, button mushroom, onion, and broccoli into bite-sized pieces.
Drizze OTTOGI FRESCO GRAPE SEED OIL on a pan and fry the minced garlic, onion, and button mushroom.
Add the water, bay leaves, and broccoli to the pan and boil the mixture.
When the mixture boils, turn off the heat. Add the apple, OTTOGI WORCHESTERSHIRE SUACE, and begin to dissolve OTTOGI BEKSE CURRY SAUCE MIX little by little.
Turn on the heat and reduce the curry.
Serve the prepared curry sauce with the pork cutlet and enjoy.