Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, umeboshi, shiso leaves, and cheese pork cutlets. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can have umeboshi, shiso leaves, and cheese pork cutlets using 5 ingredients and 3 steps. Here is how you cook that.
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The ingredients needed to make Umeboshi, Shiso Leaves, and Cheese Pork Cutlets:
- Prepare 2 slice Pork cutlets for tonkatsu
- Prepare 1 to 3 Umeboshi
- Make ready 2 to 4 leaves Shiso leaves
- Make ready 2 slice Sliced cheese
- Take 1 Cabbage, mizuna
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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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