Pork Cutlets with Kimchi and Cheese

• 80 grams Chinese cabbage kimchi
• 4 slice Pork loin slices
• 2 slice Sliced cheese
• 2 Shiso leaves
• 1 Egg
• 1 Flour, panko, oil for deep-frying
• 1 Salt and pepper

1. Make small cuts in the fat of the pork loin, and pound with the back of a knife.
2. Sprinkle salt and pepper on both sides.
3. Place one slice of pork one slice of cheese that is folded in half one shiso leaf kimchi, in that order, then cover with one slice of pork at the end.
4. Coat with flour beaten egg panko, in that order.
5. Deep-fry in oil at 170C.
6. When both sides are golden brown, it's done.

cabbage, loin, cheese, leaves, egg, flour, salt

Taken from cookpad.com/us/recipes/150574-pork-cutlets-with-kimchi-and-cheese (may not work)