Rather than beef, I went with the more affordable pork and layered it like mille-feuille for bigger, juicier, and tender servings.You can eat this as is, or season with salt, pepper, tomato sauce, or your choice of seasoning.I also recommend a sprinkle of lemon juice for a refreshing touch. Recipe by *Anna*

This is an easy recipe using my favorite combination!You don't need to soak in water or sprinkle with salt before using the eggplant if you use it right away . Recipe by Emi3015

Sadly I didn't come up with this one but I wanted to share. I mostly just use it for my Cuban Sliders but it's okay by itself. I would usually recommend putting it in a slow cooker so it comes out more tender but I was in a pinch so I will try it that way next time!

I wanted to make a surprisingly hearty dish using thinly sliced pork offcuts.My husband thought it was chicken the first time, and he was surprised, as I predicted.Since it's not a lump of meat, it's very tender, and even my 4 year old loved it and ate a big portion!If you use plastic wrap you can form the layered steak very easily.Make sure to fold in the sides so that the cheese won't come melting out while pan frying. For 3 to 4 servings. Recipe by Yusase mama

I don't know why but my mother always made simmered deep-fried cutlet with cabbage rather than onion, which is quite unusual. It's good with onion, but why not give cabbage a try? It is really nice.You can use pork loin too. I like the egg soft-set and fluffy. Don't cook the egg for too long. Recipe by Bananazakuro

This is a family favorite.The cheese will spread out when it melts, so it is good to make the pieces a little smaller than the pork. When packing this in bento or eating after it has cooled, cutting it in half after it has cooled will produce a cleaner cut. For 1~2 servings. Recipe by Sugako

I thought I could just roll up the cheese and fry it, but it turned out that the cheese leaks out during the frying process. So, I tried wrapping the cheese in pork.The batter does not stick to your hands, so you can use it for various recipes. It's so convenient!If you're cooking for 4 people, double the amount of the ingredients. Recipe by Hokkori-no

I went through a lot of trial and error for this recipe, to make sure that it would taste the same every time.Cook over high heat from the beginning to the end. Keep cooking until the sauce evaporates almost completely. Recipe by Bakazoku

I made this recipe so that I could feed my hungry son, who loves mille-feuille style cutlets, lots of freshly cooked cutlets without making him wait.I got the idea for the coating from the curry bread at the bakery where I work part-time.The coating is a simple 2-step process of flour dissolved in water and panko.You don't need to take a shortcut. You can dip them the usual way in flour, beaten egg, and bread crumbs if you want!If you're going to cut them, they will fall apart when freshly fried, so wait about 5 minutes. Recipe by Stylish Mama

A very tender tangy pork cutlet. I paired it up with pork pasta with cheese.

We want to eat tonkatsu (deep fried pork cutlets) sometimes, but deep frying is a bother... so at our house, we usually use this shallow fry method!Fry while shaking the pan!If you want to use more meat, add more oil. For 3 servings. Recipe by Chisora

I copied my mother cooking this dish!Drop a pinch of panko into the oil. If it floats, then the temperature is perfect. For 2 servings. Recipe by momo:l