Juicy Sliced Pork Mille-feuille Cutlets
Juicy Sliced Pork Mille-feuille Cutlets

Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, juicy sliced pork mille-feuille cutlets. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Juicy Sliced Pork Mille-feuille Cutlets is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Juicy Sliced Pork Mille-feuille Cutlets is something that I have loved my entire life.

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. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. Season each chop with salt, both sides, rubbing salt into meat.

To get started with this particular recipe, we have to first prepare a few components. You can have juicy sliced pork mille-feuille cutlets using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Juicy Sliced Pork Mille-feuille Cutlets:
  1. Take 400 grams Thinly sliced pork
  2. Make ready 1 dash Salt
  3. Take 1 dash Pepper
  4. Prepare 1 Frying oil
  5. Make ready Simple, 2 step coating Recipe ID: 1364962
  6. Get 1 Egg (medium sized)
  7. Take 8 tbsp Cake flour
  8. Make ready 5 tbsp Water
  9. Take 1 Panko

Add butter to a heavy, cast iron pan or large skillet on medium high heat. In the meantime, pat dry the pork chops with paper towels. Season with salt and pepper on both sides. One key to success is choosing the right pork chops.

Instructions to make Juicy Sliced Pork Mille-feuille Cutlets:
  1. Place the thinly slice pork on top of a cutting board and spread it out. Season by sprinkling some salt and pepper.
  2. 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.
  3. [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.
  4. ※ 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.
  5. Take the meat that you've prepared in Step 2, dip it in your coating from Step 3, then coat it with panko.
  6. With just 350g of meat, this is what I was able to make. Deep fry this now in some frying oil.
  7. Mille-feuille style cutlets go great with grated daikon ponzu sauce or sesame tonkatsu sauce.
  8. If you have leftover coating, try frying some kabocha squash, onions, or other vegetables etc. and it's delicious.

Season with salt and pepper on both sides. One key to success is choosing the right pork chops. For this recipe, go for bone-in pork chops that are an inch thick. If they are too thin or boneless, they'll be overcooked, dry, and tough. Thicker pork chops will take longer to cook.

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