4 x 150g/5.3 oz boneless pork shoulder fillets
1 cup plain flour
2 eggs, lightly whisked
2½ cups panko breadcrumbs
vegetable oil for frying
finely shredded cabbage, to serve
chilli flakes, to serve (optional)
¼ cup gochujang
1 tsp chilli flakes (or to taste)
1 tsp chilli powder (or to taste)
2 tsp sweet paprika
Spicy BBQ Sauce:
1/3 cup Marion’s Kitchen Asian BBQ Sauce (or your choice of sauce)
1 tsp chilli powder
Cover the pork pieces with baking paper and use a mallet (or wine bottle) to gently pound each piece to about 1½ cm (about ½ inch) thick. Season the pork generously on both sides with salt.
Combine the ingredients for the marinade. Add the pork and mix until well coated.
Place the flour, egg and breadcrumbs in three separate large bowls or trays. Dip each piece of pork into the flour, then egg and then the breadcrumbs. Press the breadcrumbs into the pork to evenly cover each piece.
Preheat oven to 200°C/390°F.
Pour about a 1cm (1/2 inch) depth of oil into a large non-stick frying pan. Place the pan over medium-high heat. Cook the crumbed pork for 4 minutes each side or until golden and cooked through. Drain on a wire rack set over a baking tray. Place in the oven to continue cooking for another 3-4 minutes.
In the meantime, mix the ingredients for the spicy BBQ sauce.
To serve, slice the crumbed pork cutlets and serve with the sauce, cabbage and a sprinkling of chilli flakes (if using).