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Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets
Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets

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We hope you got insight from reading it, now let’s go back to non-deep-fried! pork, shiso leaves, and cheese rolled cutlets recipe. To make non-deep-fried! pork, shiso leaves, and cheese rolled cutlets you only need 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets:
  1. You need 16 slice Thinly sliced pork roast or loin (3 mm thick)
  2. Prepare 8 slice Melting type sliced cheese
  3. Take 16 leaves Shiso leaves
  4. Use 100 grams Panko
  5. Provide 5 tbsp ● Flour
  6. Take 2 ● Eggs
  7. Use 2 tbsp ● Water
Instructions to make Non-Deep-Fried! Pork, Shiso Leaves, and Cheese Rolled Cutlets:
  1. Dry roast the panko over medium heat in a pan until golden brown.
  2. Combine the ● ingredients in a bowl.
  3. Put 2 shiso leaves and 1/2 a slice of cheese on a slice of pork, and roll up. Dip the roll in the batter from Step 2, then coat with the toasted panko.
  4. Line a baking pan with parchment paper, and line the rolls with plenty of space in between. Bake for 15-20 minutes at 390℉/200℃.
  5. I used 3 mm thick pork slices but you can use thinly sliced pork instead.
  6. When you cut into the middle, the cheese oozes out - delicious!
  7. This is a sandwiched rather than rolled up version. You can use this method with regular tonkatsu meat too.

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