Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, juicy sliced pork mille-feuille cutlets. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Just napa cabbage with sliced pork with chicken broth. Classic Japanese Mille-Feuille Nabe recipe (ミルフィーユ鍋) with napa cabbage and sliced pork belly cooked in a delicious dashi broth. Mille-Feuille Nabe (ミルフィーユ鍋, 重ね鍋) is a simple Japanese hot pot that is made with napa cabbage and pork belly slices cooked in a savory dashi broth. Why is the French word "mille-feuille" used in a Japanese dish?
Juicy Sliced Pork Mille-feuille Cutlets is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Juicy Sliced Pork Mille-feuille Cutlets is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook juicy sliced pork mille-feuille cutlets using 9 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Juicy Sliced Pork Mille-feuille Cutlets:
- Prepare 400 grams Thinly sliced pork
- Take 1 dash Salt
- Make ready 1 dash Pepper
- Get 1 Frying oil
- Get Simple, 2 step coating Recipe ID: 1364962
- Prepare 1 Egg (medium sized)
- Prepare 8 tbsp Cake flour
- Take 5 tbsp Water
- Get 1 Panko
Put a few slices of pork on top and repeat until cabbage and pork is used up. Tear basil leaves with your hands and sprinkle on top. Drizzle with olive oil and serve. A Thousand Leaves Hot Pot - Seonkyoung Longest.
Steps to make Juicy Sliced Pork Mille-feuille Cutlets:
- Place the thinly slice pork on top of a cutting board and spread it out. Season by sprinkling some salt and pepper.
- There will be some smaller pieces of meat at the bottom of the package. So, take them and place them in the center of larger cuts and roll them up.
- [2 Step simple coating] Add the egg into a bowl and mix it up with some chopsticks. Then add in the flour and mix until no longer lumpy.
- ※ Try the sauce, and if it's too thick, add in water a little at a time. If it's too thin, add in flour a little at a time. Adjust the coating until it reaches your desired consistency.
- Take the meat that you've prepared in Step 2, dip it in your coating from Step 3, then coat it with panko.
- With just 350g of meat, this is what I was able to make. Deep fry this now in some frying oil.
- Mille-feuille style cutlets go great with grated daikon ponzu sauce or sesame tonkatsu sauce.
- If you have leftover coating, try frying some kabocha squash, onions, or other vegetables etc. and it's delicious.
Drizzle with olive oil and serve. A Thousand Leaves Hot Pot - Seonkyoung Longest. Jump to Recipe·Print Recipe Hi guys! Today I'm going to share how to Hiroshima Okonomiyaki is a Japanese savory pancake with cabbage, bean sprout, noodles, and pork belly, and a fried egg, topped with savory sauce and mayo. If you can't remember the last time you indulged in a vanilla slice… well, you know what to do.
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