Pork cutlet butterfly-cut and stuffed with spicy fermented kimchi for a Korean twist.
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Squeeze the excess liquid from the chopped kimchi using a cheesecloth until very dry to prevent the pork from steaming internally.
Butterfly each pork loin cutlet by slicing horizontally through the center, leaving one edge attached, then pound gently with a meat mallet to an even 1/4-inch thickness.
Place a thin layer of the dried kimchi and a sprinkle of cheese in the center of the butterflied pork, leaving a 1/2-inch border at the edges.
Fold the pork over the filling and press the edges firmly to seal; use a toothpick if necessary to ensure no filling escapes during the frying process.
Season the exterior of the stuffed pork with salt and pepper, then dredge thoroughly in flour, dip into the beaten eggs, and coat generously with panko breadcrumbs.
Heat the oil in a heavy-bottomed pot to exactly 340°F (170°C).
Fry the cutlets one at a time for 5-6 minutes, turning once, until the crust is deep golden brown and the internal temperature reaches 145°F.
Rest the tonkatsu on a wire rack for 3 minutes before slicing into thick strips to allow the cheese to set and the juices to redistribute.
