The 3rd layer cheese makes mille-feuille pork cutlet
I made a layer of mille-feuille pork cutlet using the cream cheese flavor of the 3rd floor of the new product from Namyang. Cheddar + cream cheese is a three-layer cheese with layers of sweet potatoes, perilla leaves, and pork, so the balance was the best. Since there are already 3 layers of cheese, how many layers are there in total, including 3 layers of sweet potatoes, perilla leaves, and pork?
2 serving
Within 120 minutes
안젤라베이킹
Ingredients
  • Bulgogi
    8piece
  • Cheese
    4piece
  • Sesame leaf
    4piece
  • sweet potato
    1cup
  • Salt
    little
  • ground pepper
    little
  • cooking wine
    4T
  • Flour
    1/2cup
  • Eggs
    2ea
  • bread crumbs
    4cup
  • Cooking oil
    4cup
  • Pork cutlet sauce
    suitably
  • Cabbage
    1/10pack
  • Sesame sauce
    3T
Video
Cooking Steps
STEP 1/17
Prepare the sweet potatoes by mashing them.
STEP 2/17
Place 1 piece of pork, sprinkle a tbsp of cooking wine with a little salt and pepper, and overlap. And cover it with plastic wrap and leave it in the refrigerator for half a day.
STEP 3/17
Prepare the cream cheese flavor on the 3rd floor.
STEP 4/17
Place meat horizontally on the floor and top with perilla leaves. You can put on sweet potatoes first and roll it with perilla leaf cheese.
STEP 5/17
Place perilla leaves and cheese on top and fold both sides of meat.
STEP 6/17
This time, spread the other meat and spread the sweet potato.
STEP 7/17
Turn the meat that you folded before 90 degrees and cover it in the opposite direction.
STEP 8/17
Cover both wings and open them so that the contents are not fully visible.
STEP 9/17
Cover with flour thinly and evenly.
STEP 10/17
Dip in egg water and drain and coat with bread crumbs.
STEP 11/17
Cover it with bread crumbs and press it with your hands to coat it well.
STEP 12/17
Slice cabbage thinly and soak it in cold water for about 15 minutes.
STEP 13/17
Fry pork cutlet over low and medium heat in oil for more than 10 minutes and cook well inside.
STEP 14/17
If it swells fat like this, it's ripe.
STEP 15/17
Drain the cabbage through a sieve and put it on a plate and sprinkle the sauce. You don't have to spray it. I used sesame sauce.
STEP 16/17
Place the fried pork cutlet on a kitchen towel to remove the fat.
STEP 17/17
Cut it into bite-sized pieces and place it on top of cabbage.
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