Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, non-deep-fried! pork, shiso leaves, and cheese rolled cutlets. One of my favorites. For mine, I will make it a bit tasty. 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 simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets is something which I’ve loved my whole life.
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. When you take a bite, you hit the crispy breading on the outside. Pork, cheese, and shiso leaves are wrapped in shumai wrappers and cooked into small appetizer or lunch wraps for a quick and easy meal.
To get started with this particular recipe, we have to first prepare a few components. You can have non-deep-fried! pork, shiso leaves, and cheese rolled cutlets using 7 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets:
- Get 16 slice Thinly sliced pork roast or loin (3 mm thick)
- Prepare 8 slice Melting type sliced cheese
- Make ready 16 leaves Shiso leaves
- Prepare 100 grams Panko
- Make ready 5 tbsp ● Flour
- Get 2 ● Eggs
- Make ready 2 tbsp ● Water
non-deep fried Filipino style Roasted Pork Leg. 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). Tonkatsu - Japanese Crumbed Pork Cutlets.
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.
It has been wrapped with shiso leaves and nori (seaweed) before putting it into the Inari-Age (a fried tofu pouch). 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. 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.
So that’s going to wrap this up with this exceptional food non-deep-fried! pork, shiso leaves, and cheese rolled cutlets recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
