Umeboshi, Shiso Leaves, and Cheese Pork Cutlets
Umeboshi, Shiso Leaves, and Cheese Pork Cutlets

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, umeboshi, shiso leaves, and cheese pork cutlets. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Umeboshi, Shiso Leaves, and Cheese Pork Cutlets is something that I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have umeboshi, shiso leaves, and cheese pork cutlets using 5 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Umeboshi, Shiso Leaves, and Cheese Pork Cutlets:
  1. Make ready 2 slice Pork cutlets for tonkatsu
  2. Make ready 1 to 3 Umeboshi
  3. Make ready 2 to 4 leaves Shiso leaves
  4. Make ready 2 slice Sliced cheese
  5. Get 1 Cabbage, mizuna
Instructions to make Umeboshi, Shiso Leaves, and Cheese Pork Cutlets:
  1. Butterfly the pork cutlets - cut in half in the middle and open them out. Spread chopped umeboshi paste, top with a shiso leaf and slices of cheese. Close up the cutlets by folding the other half over the fillings.
  2. Season with salt and pepper, and coat with flour, beaten egg, and panko.
  3. Heat a generous amount of oil in a pan, and deep fry the cutlets until golden brown. Plate shredded cabbage and mizuna, put the sliced pork cutlets on top, and serve.

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