Cheese pork cutlet, cheese katsu. Easy to stock at home
He made cheese pork cutlet last time and he said it was so good. He asked me to make it again, so I made cheese pork cutlet today At home, I'll go with Pobangter cheese pork cutlet style It's easy to makeWhat There's a lot of mozzarella cheese in it and it stretches out If it's 1 gram of pork sirloin, it comes out a lot You can freeze it in the freezer and fry it when you're in a hurry, so today is the day to make cheese pork cutlet There's more cheese than meat, so it's much more savory I like kids, too I like the groom, too You can eat at home Making Cheese Pork Cutlet Pobangter Yeondon Style It's too easy I'll start now :)
6 serving
Within 60 minutes
윤수학
Ingredients
  • mozzarella cheese
    400g
  • Sirloin with pork
    1X600g
  • Salt
    suitably
  • ground pepper
    suitably
  • Eggs
    2ea
  • Flour
    1cup
  • bread crumbs
    2cup
  • Cooking oil
    ea
Cooking Steps
STEP 1/12
Prepare block cheese mozzarella cheese
two 200g pieces
They like it when I make it at home, leave it open, and fry it
So I bought a lot
Mozzarella cheese is.. Korean food is delicious
I cut the 200g into 6 pieces
A total of 12 square cheese balls will be made!
You can make it smaller
If you make it bigger, when you fry it.. It might not melt inside
Cut it in moderation
STEP 2/12
I usually cut pork sirloin and use it by beating it with the back of a knife or a bat.. It was so annoying
So to the butcher who goes every day
I asked them to freeze the sirloin and then push it very thinly with the machine lol
They sliced a piece of pork sirloin
You didn't have to do it separately
Please refer to it..
Season the sliced meat with pepper and salt
If you season it like this, it's so delicious even if you eat it without sauce. :)
STEP 3/12
You can cover the sliced cheese with a slice of seasoned pork sirloin and cover it with another slice
So that the cheese doesn't fall down
The meat is thin, so you don't have to pat it
It sticks to the cheese.. It's so easy to make lol
Tell them to freeze it and slice it thinly
I really recommend it!
STEP 4/12
I still have a muscle of pork sirloin left :)
About one fist?
If it's 450g sirloin, I think I can wrap 400g of 400g of cheese
The leftover sirloin is for the stew and goes into the freezer
It's so pretty to make it square
STEP 5/12
Now, to make the shape, wrap it with plastic wrap and set the angle. :)
And then I put it in the fridge for half a day Haha
It doesn't matter if you put on bread crumbs right away
But I wrapped it with plastic wrap to make it look pretty
STEP 6/12
Beat in 2 eggs
I solved three and there were leftovers!
I think two is enough to make 12
Spread 2 cups of bread crumbs and 2 cups of flour on a tray
I'm going to put some batter on it
STEP 7/12
Put it on the pork cutlet first
Roll it
Then coat with egg wash!
Then, put it in the breadcrumbs and press it down to coat it with bread crumbs :)
It's easy
I'm done making cheese pork cutlet!
STEP 8/12
I put a lot of bread crumbs on it
Press it down and put as much bread crumbs as you can
That way, it's savory and delicious
STEP 9/12
I'm going to wrap it up in plastic wrap and go straight to the freezer, except for something to fry tomorrow
My son's daily bread!!!!
There's a lot of mozzarella cheese in it
Really.. I like them regardless of gender
STEP 10/12
Pour in the oil and heat it up
If you drop a piece of bread crumbs to see if the oil is heated or not heated, the bread crumbs will boil and float
Then, add cheese pork cutlet
STEP 11/12
You can fry it on the front and back
Wrap the meat well
The cheese didn't spill and it became really pretty
Hehehe
The crunchy texture is the best
You need to put a lot of bread crumbs to make it crispy and savory
I'll slice the sirloin and wrap it around
It's cheese pork cutlet where you can feel the flavor of cheese more than meat. :)
STEP 12/12
Cut the well-fried cheese pork cutlet in half
Aah... the brilliance of cheese
Hello!
The cheese dripping is the best
Really.. It's great
It's not up to you to sell it. It's very, very nice
You don't have to pat the meat when the butcher asks you to freeze the sirloin and cut it into thin slices
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