Umeboshi, Shiso Leaves, and Cheese Pork Cutlets

Name: Umeboshi, Shiso Leaves, and Cheese Pork Cutlets
Yield: 2 servings
Cuisine: American
Ingredients: 2 slice Pork cutlets for tonkatsu; 1 to 3 Umeboshi; 2 to 4 leaves Shiso leaves; 2 slice Sliced cheese; 1 Cabbage, mizuna

cookpad.japan @cookpad_jp

Tonkatsu for summer days when you don't have much of an appetite.

Tonkatsu sauce is good with these, but they're also nice with ponzu or ponzu gelée. Recipe by Misa cafe

Tonkatsu for summer days when you don't have much of an appetite.

Tonkatsu sauce is good with these, but they're also nice with ponzu or ponzu gelée. Recipe by Misa cafe

cookpad.japan @cookpad_jp

Tonkatsu for summer days when you don't have much of an appetite.

Tonkatsu sauce is good with these, but they're also nice with ponzu or ponzu gelée. Recipe by Misa cafe

Tonkatsu for summer days when you don't have much of an appetite.

Tonkatsu sauce is good with these, but they're also nice with ponzu or ponzu gelée. Recipe by Misa cafe

Saved

Ingredients

2 servings

2 slicePork cutlets for tonkatsu
1to 3 Umeboshi
2to 4 leaves Shiso leaves
2 sliceSliced cheese
1Cabbage, mizuna

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Steps

1

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.
2

Season with salt and pepper, and coat with flour, beaten egg, and panko.
3

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.