30 min

Millefeuille katsu with perilla and French mustard

Kyoko 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.

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Ingredients For

  • 32 slices
  • 32 leaves
  • PGI Burgundy mustard
    Sauces & condiments
    PGI Burgundy mustard
    4 tbsp See the article
  • x 2

Everything is ready?

  • Lightly sprinkle salt and pepper on the pork loin, put the perilla on it, and apply French mustard.

    Repeat this twice and roll it around from the edge.

  • Coat the pork with cake flour, dip it in egg, then coat with breadcrumbs, and slowly fry in oil heated to 170°C

  • Allow the pork to rest, then cut it in half and serve it in a bowl.

  • Tabasco
    Traditional shallots
    Traditional shallots
    See Recipe