30 min
Average: 4.3 (22 votes)

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
  • PGI Burgundy mustard
    Burgundy Mustard PGI
  • 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.

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