Mille-feuille Style Layered Pork Cutlets
Thinly-sliced pork layered then baked like a French "mille-feuille" pastry. It is easy to get thinly-sliced meat in Japan.
Photographed by Manao Okamoto
Calorie count is per serving
Ingredients (Serves 2)
- 8 slices pork loin (thinly sliced) (approx. 250 g)
- 2 large umeboshi (pickled plum)' worth of umeboshi (pickled plum) pureeNote
The fruit of umeboshi (pickled plum), chopped into a paste.
- 12 shiso leavesNote
Green perilla leaves, a Japanese herb with a unique refreshing smell. Used to flavor many dishes.
- 1/2 beaten egg
- 2 tbsp flour
- 1 tbsp water
- 100 ml panko(Japanese breadcrumbs)Note
Ideally, you should use finer panko(Japanese breadcrumbs). If you use fresh panko, they run the risk of burning.
- 1 tbsp olive oil
Spread out a slices of pork and spread a thin layer of umeboshi (pickled plum) puree on top. Place two shiso leaves on top. Repeat this process to make three layers like this, then top with another slice of pork with a thin layer of umeboshi (pickled plum) puree spread on it, with the umeboshi (pickled plum) puree side down. Repeat these steps to make a second three-layer stack.
Each stack will contain four slices of pork. Spread the umeboshi (pickled plum) puree on top of the pork, then top with shiso leaves, to make each layer.
Combine the ingredients for [A] in a bowl and mix until smooth. In a separate bowl, combine the panko(Japanese breadcrumbs) and olive oil, and mix together by hand until fully integrated. Dip one of the sliced pork stacks into the [A] mixture, then coat with panko(Japanese breadcrumbs); repeat with the other.
Place the breaded layered cutlets onto a wire grill. If your grill heats from both sides, cook for 5-6 min at high heat. If your grill heats from only one side, preheat for 90 sec to 2 min, then cook for 4 min at high heat, turn over, and cook for an additional 3 min. Cut into easy-to-eat pieces and serve.
Grill the cutlets in the back of your grill to make sure they cook through completely.