How to make it

1. https://www.youtube.com/embed/ba0YGC9SPYg
2. Cut the mozzarella cheese into 4 even pieces, length-wise. Set aside. Using a meat tenderizer, pound your pork cutlets to about ⅛” thick.
3. Place a stick of mozzarella in the center of each pork cutlet. Starting from the bottom, carefully roll to wrap the cheese (like a spring roll). Wrap each pork cutlet roll in plastic wrap, making sure the ends are tightly sealed. Repeat this step for the remaining pork cutlets and cheese. Chill the rolled pork cutlets in the refrigerator for at least 30 minutes.
4. Set up a breading station: In a square baking dish (or something similar) mix flour and turmeric together. In a separate dish, mix eggs, Lee Kum Kee Panda Brand Oyster Flavored Sauce and Lee Kum Kee Panda Brand Cooking Soy Sauce. Place panko in a third dish. 
5. Unwrap the chilled pork cutlet rolls and dredge in the flour, then into the beaten egg mixture and then into the panko bread crumbs.
6. Fill a Dutch oven or heavy-bottomed pot halfway with your choice of neutral cooking oil. Heat the oil to 350ºF-360ºF. Once your oil is hot, carefully drop your pork cutlet rolls into the oil. Deep fry your pork cutlets until it reaches an internal temperature of 145ºF. Serve with rice and drizzle with Lee Kum Kee Sriracha Mayo Dressing/ Spread (Cage-Free Eggs). Enjoy!