Korean Style Pork Cutlets

Korean Style Pork Cutlets
5-6 Pork cutlets
Flour
3 Eggs
Panko bread crumbs
Salt and pepper
Vegetable oil, for frying
2 Cloves of garlic, minced
1 TBS minced ginger
1/4 Cup soy sauce
1/4 Cup rice wine vinegar
1 TBS honey
1-2 TBS hot sesame oil
Juice of 1/2 a lime
Green onions for garnish

Tools
Meat tenderizer (or a rolling pin)

Rich groaned at first when he found out I was making pork cutlets. I'm not a huge fan of pork either (unless it's in bacon or ham form), but I'm always looking beyond the basic chicken and steak dinners. And I've made a Milanese style pork before, which was delicious. Cover anything in breadcrumbs and fry it, and it's going to be good! I'm going to add an Asian twist to my pork, using panko bread crumbs and a tangy and spicy sauce. I promised him this would be much better than any of the greasy, soggy pork katsu dishes he's had in the past. I also roasted some red peppers and baby zucchini to go with my pork, but sushi rice or baby bok choy would also be great sides.

Place the cutlets between sheets of plastic wrap and pound until desired thickness (about 1/4-1/2 inch). Pat dry, then season both sides with salt and pepper. Dredge each cutlet in flour, shaking off the excess. Dip in eggs, letting the excess drip off, then coat in bread crumbs. Let hang out on a baking sheet for 5 minutes while the pan heats up. Heat about 1/4 cup of vegetable oil in a large pan or dutch oven. When the oil begins to shimmer, cook cutlets in batches until golden brown (about 3 minutes per side, depending on thickness). Drain on paper towels. Place in warm oven until ready to serve. In the same pan add the garlic and ginger and saute for 1 min, then add the soy sauce, rice wine vinegar, honey, and sesame oil. Bring to a simmer, then add the lime juice. Drizzle sauce over the cutlets, or serve on the side for dipping. Top with some green onions.