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1 day 7 hours 45 min

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Pork and Vegetable Roll Cutlets

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Ingredients (Serves 4)
*20 thin pork slices (Beef or chicken can be used)
*8 green asparagus shoots
*12 string beans
*Salt and pepper - to taste
*Flour - for dusting
*1 egg, beaten
*Breadcrumbs as needed
*Vegetable oil - for deep frying
*Soy sauce - to taste
*Lemon - to taste
*Shichimi(Japanese seven-spice chili blend) - to taste

1 Cut the bottom of the stalk and remove the little leaves of the asparagus.

2 Trim the string beans.

3 Season the pork slice lightly with salt and pepper.

4 Wrap the two pork slices around the entire length of the asparagus.

5 Bunch 3 string beans together and wrap the pork slice around the string beans.

6 Roll the wrapped vegetables in the flour then dip them into the beaten egg and finally into the breadcrumbs.

7 Heat the vegetable oil to 170 °C / 340 °F in a frying pan.

8 Deep fry until golden brown and drain them well.

9 Cut the Pork and vegetable roll cutlets into bite size pieces (about 3 cm long). Serve with soy sauce, lemon juice and shichimi.

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