Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, umeboshi, shiso leaves, and cheese pork cutlets. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is one of the most favored of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook umeboshi, shiso leaves, and cheese pork cutlets using 5 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Umeboshi, Shiso Leaves, and Cheese Pork Cutlets:
- Get 2 slice Pork cutlets for tonkatsu
- Make ready 1 to 3 Umeboshi
- Get 2 to 4 leaves Shiso leaves
- Take 2 slice Sliced cheese
- Take 1 Cabbage, mizuna
Instructions 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.
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