This recipe is translated from Cookpad Japan. See original: 
生姜焼き用肉で♡チーズinとんかつ♬
生姜焼き用肉で♡チーズinとんかつ♬ 
Cheese-Stuffed Pork Cutlets with Ginger Pork Slices
♡茶太郎♡ @cook_40219415
Celebration! This recipe became a hot topic! Thank you, everyone! These pork cutlets are softer and lighter than those made with regular cutlet meat. The breading process is also simplified into two steps.
The origin of this recipe: I often buy ginger pork slices because they are frequently on sale, but the menu was getting a bit repetitive, so I decided to try making pork cutlets with them.
Open in Cookpad AppCooking Instructions
- 1
Cut the tendons of the meat and lightly sprinkle with salt (only on one side is fine).
- 2
Place meltable cheese in the center of 3 slices of meat, then sprinkle generously with coarse black pepper. Coat the edges with potato starch.
- 3
Layer the remaining 3 slices on top, with the salted side facing inwards, and press the edges together firmly with your fingers. The potato starch acts as glue.
- 4
Mix the flour, water, and egg in a tray. It can be difficult to mix, but I always do it in the tray to reduce washing up! This time, I used a medium-sized egg.
- 5
Carefully dip both sides of the meat in the mixture from step 4, ensuring the 'glue' doesn't come off, then coat with breadcrumbs. Press the edges again to secure.
- 6
Fry in oil at 340°F (170°C) for about 3 minutes on each side. Since cheese is inside, fry thoroughly. Cheese, please don't spill out!
- 7
Serve next to the garnish vegetables, and it's done!
- 8
In May 2017, this recipe ranked #1 in popular searches! Thank you, everyone! I'm also thrilled with the feedback!
- 9
In March 2018, it became a hot topic! Thank you to everyone who sent feedback!
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