Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, umeboshi, shiso leaves, and cheese pork cutlets. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have umeboshi, shiso leaves, and cheese pork cutlets using 5 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Umeboshi, Shiso Leaves, and Cheese Pork Cutlets:
- Prepare 2 slice Pork cutlets for tonkatsu
- Take 1 to 3 Umeboshi
- Make ready 2 to 4 leaves Shiso leaves
- Make ready 2 slice Sliced cheese
- Get 1 Cabbage, mizuna
Steps to make Umeboshi, Shiso Leaves, and Cheese Pork Cutlets:
- Butterfly the pork cutlets - cut in half in the middle and open them out. Spread chopped umeboshi paste, top with a shiso leaf and slices of cheese. Close up the cutlets by folding the other half over the fillings.
- Season with salt and pepper, and coat with flour, beaten egg, and panko.
- Heat a generous amount of oil in a pan, and deep fry the cutlets until golden brown. Plate shredded cabbage and mizuna, put the sliced pork cutlets on top, and serve.
So that is going to wrap it up for this special food umeboshi, shiso leaves, and cheese pork cutlets recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
