Juicy Sliced Pork Mille-feuille Cutlets

Juicy Sliced Pork Mille-feuille Cutlets

I had a lot of leftover thinly sliced pork, so I decided to make cutlets.
Try making this with my 2 step simple coating.

Ingredients: Serves 4

Thinly sliced pork
350~400 g
a small amount
a small amount
Frying oil
as needed
Simple, 2 step coating Recipe ID: 1364962
Egg (medium sized)
Cake flour
8 tablespoons
5 tablespoons
as needed


1. Place the thinly slice pork on top of a cutting board and spread it out. Season by sprinkling some salt and pepper.
2. There will be some smaller pieces of meat at the bottom of the package. So, take them and place them in the center of larger cuts and roll them up.
3. [2 Step simple coating] Add the egg into a bowl and mix it up with some chopsticks. Then add in the flour and mix until no longer lumpy.
4. ※ Try the sauce, and if it's too thick, add in water a little at a time. If it's too thin, add in flour a little at a time. Adjust the coating until it reaches your desired consistency.
5. Take the meat that you've prepared in Step 2, dip it in your coating from Step 3, then coat it with panko.
6. With just 350g of meat, this is what I was able to make. Deep fry this now in some frying oil.
7. Mille-feuille style cutlets go great with grated daikon ponzu sauce or sesame tonkatsu sauce.
8. If you have leftover coating, try frying some kabocha squash, onions, or other vegetables etc. and it's delicious.

Story Behind this Recipe

I frequently buy thinly sliced pork, so I decided to try making it into a main dish.