1 lb Boneless pork chops, 1/2 inch thick
2 tbsp OTTOGI FRYING MIX
½ cup OTTOGI BREAD CRUMBS 'PANKO'
1 Egg
OTTOGI SOYBEAN OIL (For Frying)
OTTOGI PORK CUTLET SAUCE or SESAME SEED PORK CUTLET SAUCE
½ Shredded Cabbage
1
Coat the pork with OTTOGI FRYHING MIX. Dip the pork into a beaten egg. Then coat thoroughly with OTTOGI BREAD CRUMBS 'PANKO'.
2
Heat oil in a frying pan to 350 F. Then fry the coated coat for 3 minutes each or until golden brown.
3
Serve with OTTOGI PORK CUTLET SAUCE or OTTOGI SESAME PORK CUTLET SAUCE and shredded cabbage.
Ingredients
1 lb Boneless pork chops, 1/2 inch thick
2 tbsp OTTOGI FRYING MIX
½ cup OTTOGI BREAD CRUMBS 'PANKO'
1 Egg
OTTOGI SOYBEAN OIL (For Frying)
OTTOGI PORK CUTLET SAUCE or SESAME SEED PORK CUTLET SAUCE
½ Shredded Cabbage
Directions
1
Coat the pork with OTTOGI FRYHING MIX. Dip the pork into a beaten egg. Then coat thoroughly with OTTOGI BREAD CRUMBS 'PANKO'.
2
Heat oil in a frying pan to 350 F. Then fry the coated coat for 3 minutes each or until golden brown.
3
Serve with OTTOGI PORK CUTLET SAUCE or OTTOGI SESAME PORK CUTLET SAUCE and shredded cabbage.