Recipe: Perfect Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets

Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets.

Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets You can have Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets

  1. It’s 16 slice of Thinly sliced pork roast or loin (3 mm thick).
  2. Prepare 8 slice of Melting type sliced cheese.
  3. You need 16 of leaves Shiso leaves.
  4. It’s 100 grams of Panko.
  5. Prepare 5 tbsp of ● Flour.
  6. You need 2 of ● Eggs.
  7. You need 2 tbsp of ● Water.

Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets instructions

  1. Dry roast the panko over medium heat in a pan until golden brown..
  2. Combine the ● ingredients in a bowl..
  3. Put 2 shiso leaves and 1/2 a slice of cheese on a slice of pork, and roll up. Dip the roll in the batter from Step 2, then coat with the toasted panko..
  4. Line a baking pan with parchment paper, and line the rolls with plenty of space in between. Bake for 15-20 minutes at 390℉/200℃..
  5. I used 3 mm thick pork slices but you can use thinly sliced pork instead..
  6. When you cut into the middle, the cheese oozes out – delicious!.
  7. This is a sandwiched rather than rolled up version. You can use this method with regular tonkatsu meat too..

Leave a Reply

Your email address will not be published. Required fields are marked *