Join Kendra Vaculin in the Bon Appétit TestKitchen as she prepares her Crispy PorkWithKimchiSlaw recipe. The finely chopped kimchi adds heft and crunch to the slaw, while a drizzle of the fermenting liquid - balanced with rice vinegar and a pinch of sugar - acts as a punchy dressing.
Get Kendra's full recipe bonappetit.com/recipe/crispy-pork-cutlets-with-kimchi-slaw-recipe
Director: Mel Ibarra Director of Photography: Eric Brouse Editor: Jared Hutchinson Talent: Kendra Vaculin Sr. Culinary Director: Kelly Janke Producer: Mel Ibarra Culinary Producer: Rachel Dolfi Culinary Associate Producer: Katrina Zito Line Producer: Jen McGinity Associate Producer: Oadhan Lynch Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Jeremy Harris Audio: Mike Guggino Production Assistant: Alaina Chou Post Production Supervisor: Andrea Farr Post Production Coordinator: Scout Alter Supervising Editor: Eduardo Araújo Assistant Editor: Andy Morrell
- 0:00 Introduction 0:28 Pound the pork 0:54 Pound pork between sheets of plastic wrap to ¼-inch thickness 1:33 Bread the cutlet 1:42 Set up breading station 2:19 Season cutlets and breading station 2:30 Dredge in flour, dip in eggs, and pat in panko 3:15 Fry the cutlets 3:20 Heat oil in heavy skillet over medium-high heat 3:45 Cook both sides until golden, about 2 minutes per side 4:25 Transfer cutlet to wire rack and season with salt 4:34 Adjust heat as necessary 5:03 Make the slaw 5:12 Prep scallions, cabbage, and kimchi, 6:00 Toss slawwithkimchi liquid, vinegar, and sugar 6:33 Flavor the mayo 6:39 Combine gochujang and mayo 6:53 Plate 6:55 Slice cutlet and place on bed of slaw 7:21 Top with mayo and scallion greens 7:43 Taste!
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