Hey everyone, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to make 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 bit unique. This is gonna smell and look delicious.
Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets is something which I’ve loved my whole life. They are nice and they look fantastic.
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 a large slit through the side of the pork chops. Place the cheese in the pocket of the pork chop.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook non-deep-fried! pork, shiso leaves, and cheese rolled cutlets using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets:
- Prepare Thinly sliced pork roast or loin (3 mm thick)
- Prepare Melting type sliced cheese
- Take leaves Shiso leaves
- Prepare Panko
- Make ready ● Flour
- Get ● Eggs
- Get ● Water
Tonkatsu - Japanese Crumbed Pork Cutlets. Either a pork fillet (ヒレ, hire) or pork loin (ロース, rōsu) cut may be used; the meat is usually salted In a few places slash the fat rimming one side of the loin cutlet to keep meat from curling when deep-fried. Salt lightly then grind fresh pepper over both sides. Ginger Pork Rolls with Eggplant - the combination of pork, eggplant, and shiso leaf.
Steps 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.
Salt lightly then grind fresh pepper over both sides. Ginger Pork Rolls with Eggplant - the combination of pork, eggplant, and shiso leaf. Pan-Fried Ginger Pork Belly from Kodoku no Gurume 豚バラ生姜焼き. Menchi Katsu (Ground Meat Cutlet) メンチカツ. Breaded in panko breadcrumbs and deep fried to golden color, these Menchi Katsu.
So that is going to wrap this up for this special food non-deep-fried! pork, shiso leaves, and cheese rolled cutlets recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
