How to make cheese pork cutlet: Make cheese katsu full of cheese
When I went to the mart on the weekend, the thick block mozzarella cheese reminded me of Pobangter cheese katsu. I wanted to eat it so much to see it stretch long enough to play with rubber bands with the stretched cheese.. I wasn't sure if I could wait five hours to eat with a little boy, so I made cheese katsu with my kids on the weekend
2 serving
Within 30 minutes
피에스타
Ingredients
  • Sirloin with pork
    200g
  • mozzarella cheese
    200g
  • egg
    2ea
  • a plain bread
    3ea
  • Salt
    little
  • ground pepper
    little
Cooking Steps
STEP 1/10
Please prepare pork for sirloin. Mozzarella cheese was prepared in a block shape to enjoy the stretched cheese and cut to 1.5cm in thickness.
STEP 2/10
First, pat the pork and spread it out. You can tap it with the back of your . It's better to spread it out thinly so that there's no hole. And sprinkle salt and pepper to marinate
STEP 3/10
To give you a tip, grind the bread directly on the grater instead of the bread crumbs for the mart. Usually, to make it crispier, you sprinkle milk or water on the bread crumbs to make them moist and coat them with frying clothes. It takes away more moisture as it is fried, so it's not crispy, but crispy.
STEP 4/10
And if you prepare bread by grinding it on a grater rather than bread crumbs in the market, the texture is more luxurious and you can follow the taste of pork cutlet restaurants. It doesn't have to be uniform. You can prepare it by grinding it on a grater so that it can be coated well.
STEP 5/10
Usually, they prepare flour and bread crumbs in a plastic pack to reduce washing dishes. Today is cheese katsu, so I'll prepare it separately on a plate to make it more carefully. Break two eggs and prepare them. Prepare flour and bread crumbs!!
STEP 6/10
Roll up the cheese.
STEP 7/10
First, coat the rolled pork with flour and wet it with egg water so that it doesn't contain cheese.
STEP 8/10
Cover with thick bread crumbs, pressing down. If you like thick frying clothes, put more eggs and bread crumbs in the order of flour egg water bread crumbs bread crumbs. I only wet it once.
STEP 9/10
Fry it deliciously! Since the cheese is thickened, fry the oil in a pan at least half of the pork cutlet at 160
STEP 10/10
At this time, you wrap the meat on the side like a wrap, so it can be thicker, so stand it up and fry it one more time. The color is yellow like this! If you take it out, fry it until it's properly colored so that it can be fried more with the remaining oil. I fried the first batch of pork cutlet sauce and fried it again before I ate it.
Thicker slices of cheese will taste good, but cut enough to make it cheaper because the pork cutlet is wide
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