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Step 1
Make the marinade by adding the following ingredients in a large bowl: rough chopped garlic, soy sauce, Chinese cooking wine, sesame oil, black vinegar, Chinese five spice, sugar. Whisk together until well combined and set aside.
Step 2
Cover your pork cutlets with plastic wrap and pound to ¼” thickness. Use a mallet for this. If you don’t have one, use a rolling pin or pan.
Step 3
Add your cutlets to the marinade bowl and make sure they are all covered in the marinade. Cover bowl with plastic wrap. You could also use a Ziplock bag for this. Marinate for 1 to 12 hours. I marinated mine for 4 ½ hours.
Step 4
When the pork is ready, wipe the garlic chunks from the cutlets before breading and frying. This is important. Fried garlic will burn and ruin the flavor.
Step 5
Set up three shallow bowls for your breading station with the beaten eggs in one, flour-salt-pepper in another, and panko breadcrumbs in the third.
Step 6
Heat your peanut oil on medium-high while you bread the cutlets. Test the oil with a pinch of breadcrumbs or a flick of egg – if it sizzles it’s ready.
Step 7
Bread all the cutlets: First coat with flour on both sides, then dip in egg to cover completely, then panko breadcrumbs on both sides. Do this for all the cutlets.
Step 8
When the oil is ready, carefully place the cutlets in the pan and cook about 4-5 minutes on each side – until golden brown.
Step 9
Transfer cooked cutlets to a paper towel-lined sheet pan.
Step 10
Toast your bread and assemble your sandwiches. Spread your favorite spicy chili paste/sauce on top of the cutlet.