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
-
-
x 2
-
-
-
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.
Contributor
kyoko_plus
Food Blogger
Tags
Our latest recipes
Most popular this week
