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We hope you got benefit from reading it, now let’s go back to non-deep-fried! pork, shiso leaves, and cheese rolled cutlets recipe. You can cook 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 prepare Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets:
- Provide 16 slice Thinly sliced pork roast or loin (3 mm thick)
- Take 8 slice Melting type sliced cheese
- Take 16 leaves Shiso leaves
- Take 100 grams Panko
- Provide 5 tbsp ● Flour
- Prepare 2 ● Eggs
- Take 2 tbsp ● Water
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.
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