Roll out the pork loin thin, layer it with perilla leaves and mozzarella cheese, and roll it up like a millefeuille.
Ingredients For
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32 slices
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32 leaves
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x 2
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Preparation
1
Everything is ready?
2
Lightly sprinkle salt and pepper on the pork loin, put the perilla on it, and apply French mustard.
3
Repeat this twice and roll it around from the edge.
4
Coat the pork with cake flour, dip it in egg, then coat with breadcrumbs, and slowly fry in oil heated to 170°C
5
Allow the pork to rest, then cut it in half and serve it in a bowl.
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