Aromatic Water Parsley & Cheese Rolled Cutlets with Fresh Spring Cabbage Coleslaw
Aromatic Water Parsley & Cheese Rolled Cutlets with Fresh Spring Cabbage Coleslaw
A Four-Season Delicacy! Crispy Rolled Cutlets with Fragrant Water Parsley and Creamy Cheese, Served with a Zesty Spring Cabbage Coleslaw
Indulge in a unique culinary creation: tender pork loin rolled tightly like kimbap, embracing the fragrant essence of fresh water parsley and the rich creaminess of string cheese. These rolled cutlets are air-fried to achieve a delightful crisp on the outside and a succulent, tender texture within. Complementing this exquisite dish is a refreshing and crunchy spring cabbage coleslaw, perfect for awakening your palate. Imagine enjoying these delicious water parsley rolled cutlets while watching the movie ‘Minari’ – a truly perfect pairing! Discover this special recipe from ‘The World’s Most Beautiful Recipes’ and ‘Man-e Recipe’ to enrich your dining table.
Water Parsley Rolled Cutlets- 200g Pork Loin (cut for tonkatsu)
- 60g Fresh Water Parsley (washed and dried)
- 2 String Cheese sticks (cut in half lengthwise or used whole)
- 1/2 cup All-purpose Flour (for coating)
- 1 Egg (beaten)
- 1 cup Panko Breadcrumbs (for crispy coating)
- Pinch of Salt
- Pinch of Black Pepper
- Olive Oil (for air frying, or cooking oil)
Zesty Spring Cabbage Coleslaw- 5 Spring Cabbage leaves (washed, dried, and thinly shredded)
- 50g Cabbage (thinly shredded)
- 1/4 Apple (cored and thinly shredded)
- 3 Tbsp Mayonnaise
- 1 Tbsp Honey (or corn syrup)
- 1 Tbsp Lemon Juice
- Pinch of Salt
- Pinch of Black Pepper
- 5 Spring Cabbage leaves (washed, dried, and thinly shredded)
- 50g Cabbage (thinly shredded)
- 1/4 Apple (cored and thinly shredded)
- 3 Tbsp Mayonnaise
- 1 Tbsp Honey (or corn syrup)
- 1 Tbsp Lemon Juice
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
Let’s prepare the Water Parsley Rolled Cutlets. First, place the pork loin between plastic wrap or parchment paper. Using a meat mallet or the back of a knife, pound the pork to about 0.5cm thickness. Be careful not to pound it too thin. Season both sides lightly with salt and pepper.
Step 2
Arrange the prepared water parsley evenly over the seasoned pork loin. Then, place two sticks of string cheese on top. Now, roll the pork loin tightly, just like making kimbap. It’s crucial to roll it firmly to prevent the cheese from leaking out.
Step 3
Now it’s time to coat the rolled cutlets. First, lightly and evenly coat the entire roll with all-purpose flour. Next, dip it into the beaten egg, ensuring it’s fully covered. Finally, press panko breadcrumbs firmly onto the surface to create a crispy coating.
Step 4
We’ll be using an air fryer to cook the rolled cutlets. Place the coated rolled cutlets in the air fryer basket and lightly spray the surface with olive oil. Air fry at 180℃ (350°F) for 10 minutes. Then, flip them over and air fry for another 10 minutes until the outside is golden brown and crispy, and the inside is cooked through and tender. Your delicious water parsley rolled cutlets are ready!
Step 5
Now, let’s make the refreshing spring cabbage coleslaw to serve alongside. Thinly shred the washed and dried spring cabbage, regular cabbage, and apple (after removing the core). You can leave the skin on the apple. Prepare to mix them immediately with the dressing to prevent the apple from browning.
Step 6
In a large bowl, combine the mayonnaise, honey, and lemon juice. Season with a pinch of salt and pepper, and mix well to create the dressing. Add the shredded spring cabbage, regular cabbage, and apple to the dressing bowl. Toss everything together until well coated. Your crisp and zesty spring cabbage coleslaw is complete! Enjoy it with the rolled cutlets.
