Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, non-deep-fried! pork, shiso leaves, and cheese rolled cutlets. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
This deep-fried pork cutlet recipe I am going to share is slightly different than the traditional Japanese tonkatsu. The pork loin has a cheese filling in the middle, the cheese melts after deep-frying and adds another layer of flavor to the pork. Cut the cheese and shiso leaves in half. Cut a large slit through the side of the pork chops.
Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look fantastic. Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets is something which I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook non-deep-fried! pork, shiso leaves, and cheese rolled cutlets using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets:
- Make ready 16 slice Thinly sliced pork roast or loin (3 mm thick)
- Get 8 slice Melting type sliced cheese
- Prepare 16 leaves Shiso leaves
- Get 100 grams Panko
- Get 5 tbsp ● Flour
- Take 2 ● Eggs
- Prepare 2 tbsp ● Water
Pork, cheese, and shiso leaves are wrapped in shumai wrappers and cooked into small appetizer or lunch wraps for a quick and easy meal. They can be cooked in many ways. I've tried rolling the ingredients together and wrapping them with some leftover shumai wrappers that I have on the fridge. An amazingly tender pork encased in an extra-crunchy tonkatsu coating.
Instructions to make Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets:
- Dry roast the panko over medium heat in a pan until golden brown.
- Combine the ● ingredients in a bowl.
- 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.
- 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℃.
- I used 3 mm thick pork slices but you can use thinly sliced pork instead.
- When you cut into the middle, the cheese oozes out - delicious!
- This is a sandwiched rather than rolled up version. You can use this method with regular tonkatsu meat too.
I've tried rolling the ingredients together and wrapping them with some leftover shumai wrappers that I have on the fridge. An amazingly tender pork encased in an extra-crunchy tonkatsu coating. It has been wrapped with shiso leaves and nori (seaweed) before putting it into the Inari-Age (a fried tofu pouch)..pork cutlet), is a Japanese food which consists of a breaded, deep-fried pork cutlet. Shiso comes in green or purple leaves with a slightly prickly texture and pointy, jagged edges, and it has a unique and vibrant taste that I could describe Like most leafy herbs, I find it is best used raw, the leaves whole or chiffonaded. The green variety produces more tender and more flavorful leaves.
So that’s going to wrap it up with this exceptional food non-deep-fried! pork, shiso leaves, and cheese rolled cutlets recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
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