Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, umeboshi, shiso leaves, and cheese pork cutlets. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is something that I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first 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 that.
The ingredients needed to make Umeboshi, Shiso Leaves, and Cheese Pork Cutlets:
- Take 2 slice Pork cutlets for tonkatsu
- Make ready 1 to 3 Umeboshi
- Make ready 2 to 4 leaves Shiso leaves
- Get 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.
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