Juicy Sliced Pork Mille-feuille Cutlets. Mille-Feuille Nabe (ミルフィーユ鍋, 重ね鍋) is a simple Japanese hot pot that is made with napa cabbage and pork belly slices cooked in a savory dashi broth. Why is the French word "mille-feuille" used in a Japanese dish? Well, let me introduce this easy and delicious hot pot dish.
Buta to Hakusai no Mille Feuille Nabe. This dish is all about pork and napa cabbage, cooked in a minimum way. They are simply layered to pack in a donabe, with a small amount of water and sake.
Hey everyone, it's Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, juicy sliced pork mille-feuille cutlets. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Mille-Feuille Nabe (ミルフィーユ鍋, 重ね鍋) is a simple Japanese hot pot that is made with napa cabbage and pork belly slices cooked in a savory dashi broth. Why is the French word "mille-feuille" used in a Japanese dish? Well, let me introduce this easy and delicious hot pot dish.
To get started with this particular recipe, we must prepare a few ingredients. You can have juicy sliced pork mille-feuille cutlets using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Juicy Sliced Pork Mille-feuille Cutlets:
- {Make ready 400 grams of Thinly sliced pork.
- {Prepare 1 dash of Salt.
- {Make ready 1 dash of Pepper.
- {Get 1 of Frying oil.
- {Get of Simple, 2 step coating Recipe ID: 1364962.
- {Get 1 of Egg (medium sized).
- {Prepare 8 tbsp of Cake flour.
- {Get 5 tbsp of Water.
- {Get 1 of Panko.
French Vanilla Slices are called 'Mille-feuilles' and are made with puff pastry sandwiched together with jam, cream, or confectioners' custard. They can be dusted with confectioners' sugar or iced with a glaze icing. For coffee-flavored custard, omit the vanilla, and add strong coffee essence to taste just before. Topped with sweet frosting and piped chocolate, this mille-feuille recipe is the ultimate afternoon tea treat.
Instructions to make Juicy Sliced Pork Mille-feuille Cutlets:
- Place the thinly slice pork on top of a cutting board and spread it out. Season by sprinkling some salt and pepper..
- There will be some smaller pieces of meat at the bottom of the package. So, take them and place them in the center of larger cuts and roll them up..
- [2 Step simple coating] Add the egg into a bowl and mix it up with some chopsticks. Then add in the flour and mix until no longer lumpy..
- ※ Try the sauce, and if it's too thick, add in water a little at a time. If it's too thin, add in flour a little at a time. Adjust the coating until it reaches your desired consistency..
- Take the meat that you've prepared in Step 2, dip it in your coating from Step 3, then coat it with panko..
- With just 350g of meat, this is what I was able to make. Deep fry this now in some frying oil..
- Mille-feuille style cutlets go great with grated daikon ponzu sauce or sesame tonkatsu sauce..
- If you have leftover coating, try frying some kabocha squash, onions, or other vegetables etc. and it's delicious..
Bite through the crispy layers of this French fancy and enjoy a rich cream filling, sandwiched between the flaky pastry. Give it a go with our easy step-by-step guide and. Put a few slices of pork on top and repeat until cabbage and pork is used up. Tear basil leaves with your hands and sprinkle on top. Drizzle with olive oil and serve.
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