RECIPE
RECIPE
30 min
Millefeuille katsu with perilla and French mustard
By kyoko_plus , Food Blogger
Roll out the pork loin thin, layer it with perilla leaves and mozzarella cheese, and roll it up like a millefeuille.
Ingredients For
- 32 slices
- 32 leaves
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![PGI Burgundy mustard]()
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![Organic Eggs]()
x2
Lightly sprinkle salt and pepper on the pork loin, put the perilla on it, and apply French mustard.
Coat the pork with cake flour, dip it in egg, then coat with breadcrumbs, and slowly fry in oil heated to 170°C
