Saturday, June 28, 2008

Cheesy Pork Cutlet

This is my current favourite! Just look at the cheeeeeze! Oooo! You got to like this! That is if you like cheese too!

I have to be honest. I didn't come up with this. I happened to see an episode of a Taiwan variety show and one of the guest was rewarded a 'block' of pork cutlet with cheese inside. What did I mentioned 'block'? Well, it looks like a piece of brick! Okay, slightly smaller than a brick but still it looks like a block of pork cutlet. The chef really did put a big block of cheese in the meat. It seems to me that that cheese is the main ingredient used and the pork was just there to compliment it. :P

Anyway, I didn't know how it done exactly but my version really simple and it tasted good. *thick skin* The pork is really soft, not tough at all. That is if you did your job will in hammering the meat well. And the cheese! Oooo ....

I won't go further. Try this to find out on your own!

  • Palm size lead meat about 1.5 - 2 cm thick
  • 1/2 teaspoon Light Soy Sauce
  • 2 slice Sliced Cheese (I used Cheddar Cheese here)
  • 1 Egg, beaten
  • Plain Flour for dusting
  • Breadcrumbs for coating
  • Oil for deep frying

How to do it:
  1. Hammer the meat on both side with a meat mallet till the meat is really thin about 3 - 4 mm. The meat will became 1 1/2 to 2 times larger than the original size.
  2. Seasoned the meat with 1/2 teaspoon of light soy sauce for 10 minutes.
  3. Place cheese on one side of the meat. Try to keep the chesse away from the side as it will melt and sip through the meat when you fry.
  4. Fold the meat.
  5. Dust with flour.
  6. Dip in beaten egg.
  7. Coat well with breadcrumbs.
  8. Deep fry till it turn golden brown.
  9. Serve immdiately.

  • Click HERE for printer-friendly version of an original recipe but please consider the environment before deciding to print.

* Hammering the meat with a mallet *
Look how the size of the meat became 1 1/2 times larger than the original.


  1. wat coincidence!
    I just bought pork yestreday wantign to make this too haha.. fr the taiwan tv show too!
    thank you for posting recipe so I knoe roughly how to go about it =)

    thanx again

  2. omg! just look at the cheese oozing out! what a great combination ;)

  3. omg! I love the cheese oozing out too! How do you handle your deep frying? I can't imaging having to deep fry and clean up the kitchen after that.

  4. I'm from Germany and something similar to this is widely known here as a French dish called Cordon bleu. It's usually made with chicken, though, not pork and along with the cheese there's also a slice of lunchmeat ham in it. I really love it, but never attempted to make it myself. Anyway, just butting in to tell you your version looks really delicious. :-)

  5. Ya ya...the Taiwanese like this pork cutlet. You've got a lot of cheese in the cutlet....ooh-la-la!

  6. Hi...wokking mum, I wld like to try out this receipe for the cheesy pork but I was wondering how to fry it as I am afraid the pork will open up and cheese will come out while frying. Could you kindly explain? Do we need to use cornflour or egg to stick the pork once the pork is fold? Please advise. Thank you.

  7. Sometimes i wish your site is an online store, where we can order your food & hv them delivered to us... kekeke...

  8. I like the sound and look of this. I shall mark this on my to do list.

  9. this looks fab! *hungry*

    wokking mum, could you adopt me pls?!

  10. Pork, cheese, AND it's deep fried?!?!? How much better can it get? Maybe add some chocolate? lol

  11. Hi Elaine,

    I tried your recipe again and this time is successful too!It's really easy and tasty! Thanks for sharing :)

  12. wow golly, it really looks so nice. never heard of this dish before, but its awesome! :)

  13. Karlsfoodie, hehe ... how did yours turn out?

    Noobcook, ;) Thanks!

    Didally, I have a small saucepan for deep frying. And I cover it while it fries so no or minimum oil splat. ;)

    Anonymous, Wow!! Thanl you so much for the insight!! I'll try it. And thanks for the compliments too.

    Tigerfish, really? I always see them selling chicken cutlet though. :P Oh yes! The more the merrier. :D

    Anonymous, the important thing here is to get the meat thin enough otherwise slice them into 2 and have them like sandwich. I didn't dab the (inside) meat with egg or flour if that's what you mean. Just place the cheese inside and not too close to the edge of the meat. Hope this helps. :)

    Nana, LOL that wont taste the same then. You have to cook it yourself and have it while it's piping hot and fresh from the stove/oven. :P hehe ...

    Sorina, Thanks. Hope you'll like ti.

    Nadnut, Thanks! ;)

    Gaga, Hmmm ... can try that out. ;)

    HN, Wow! Thanks for trying it out. :)

    QuaChee, Thank you!

  14. Hi Elaine, thks fot sharing, I've tried tis dish and my whole family simply enjoy it..... esp my son who is a cheese lover (both cooked or uncooked cheese!!)

    Thks thks thks

  15. Shereen, you're welcome. Maybe your son will like the Meatball with Cheese I just posted ;)

  16. hi elaine, was wondering what kind of cheese u've used for ther cheesy meatballs... gonna have potluck this weekend.. might be using this recipe.. Thanks for sharing =)

  17. Sharon,
    Sorry for the late reply. I used both cheddar and light cheese singles. What its shown here is cheddar. Taste is stronger. For those who dont like cheese that much, using normal light cheese might be a better idea. :)

  18. Hi, I'm planning to do this dish for a christmas party. Just wondering if you used block cheddar or sliced cheddar? The last time I used sliced cheddar the cheese didn't flow like yours! haha