Mille-feuille Cheese Katsu

Name: Mille-feuille Cheese Katsu
Total time: 3600 s
Yield: 2 servings
Cuisine: British
Ingredients: 500 g thinly sliced pork loin; 1 cup flour; 2/3 cups breadcrumbs; 2 eggs; 1 cup grated cheese (slices work too); Thinly sliced cabbages; Rice; Tonkatsu sauce

William @moonie1989

Kawasaki, Japan

This dish is similar to cordon bleu, but with layers of thin cuts of meat wrapped around cheese. I made it layer by layer instead of wrapping.

William @moonie1989

Kawasaki, Japan

This dish is similar to cordon bleu, but with layers of thin cuts of meat wrapped around cheese. I made it layer by layer instead of wrapping.

Saved

Ingredients

1 hr

2 servings

Main ingredients
500 gthinly sliced pork loin
1 cupflour
2/3 cupsbreadcrumbs
2eggs
1 cupgrated cheese (slices work too)
Thinly sliced cabbages
Rice
Tonkatsu sauce

Saved

Steps

1 hr

1

Season your meat with salt and pepper
2

Prepare your flour, breadcrumbs, and egg in separate plate/tray.
I recommended using a deep plate for the breadcrumbs as it will get messy later.
3

Start off with a slice of meat then cheese on top.
4

Then repeat with another slices of meat.
I repeat it 5 times, so i get 5 layers of meat and 4 layers of cheese.
5

I made 3 pieces of cheese katsu out of my 500g meats.
6

Carefully coat each pieces in flour, dusting off the extra flours.
7

Then coat it in egg.
8

Then coat it in breadcrumbs, try to apply some pressure to make sure the breadcrumbs stick to it.
9

Repeat the breadcrumb coated pieces in egg again, then back to breadcrumbs.
This is a double coating technique to reduce the chance of the cheese filling comes out during the deep frying process.
10

Once you're done with them, store in the freezer to firm it up at least 30 minutes.
This helps with deep frying to ensure the shape maintain properly.
11

While waiting, thinly slice the cabbage. I eat them with gomatare which is a type of japanese sesame seed sauce. It's fine to eat as it is.
12

Heat up your frying oil, I didnt have a temperature reader so i just dip my wooden chopstick in it.
Once you see a lot of bubbles then it is ready, i use cookstove which is around 6 out of 9 levels.
13

Deep fry them around 2 minutes per side.
14

Once both side has been deep fry, set aside on a cooling rack and continue with the next batch.
15

Once all your katsu has been fried once, it is time for double fry!
This step is crucial to remove moistuire and make it as crispy as possible.
Turn up the heat by one level (6 to 7 in my case).
16

Deep fry them again one by one, but this time only 30 seconds. Any longer the coating will start to burnt.
17

Cut them in strips along a finger width.
18

Serve them with cabbage and rice, having soup will be nice too to wash down the greasiness.