Rolled Mille-Feuille Tonkatsu
This Mille-Feuille Tonkatsu is made by layering and rolling up thin slices of pork loin, then shallow-frying them in a pan. Using thinly sliced meat creates a tender and juicy result while allowing you to enjoy a crispy texture with ease.
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🍳 Cooking Flow
Mix egg, water, and cake flour to make a batter → Layer the pork, season with salt and pepper, and roll tightly → Coat in the batter and then in breadcrumbs → Deep-fry in 160-170°C oil, rolling occasionally for about 5 minutes → Slice and plate
Cooking Steps
Brief Cooking Order
Mix egg, water, and cake flour to make a batter → Layer the pork, season with salt and pepper, and roll tightly → Coat in the batter and then in breadcrumbs → Deep-fry in 160-170°C oil, rolling occasionally for about 5 minutes → Slice and plate
Introduction
This Mille-Feuille Tonkatsu is made by layering and rolling up thin slices of pork loin, then shallow-frying them in a pan. Using thinly sliced meat creates a tender and juicy result while allowing you to enjoy a crispy texture with ease.
Step 1
Crack the egg into a bowl and beat well. Add 1.5 tablespoons of water and 3 tablespoons of cake flour, whisking until smooth to create the batter.
Step 2
Layer 8 thin slices of pork loin, overlapping them slightly, and sprinkle with salt and pepper. Roll them up tightly from one end, repeat to make a second roll, and lightly season the outsides with salt and pepper.
Step 3
Dip the pork rolls into the batter, ensuring they are thoroughly coated, then dredge them evenly in panko.
Step 4
Heat the oil in a pan to 160-170°C and add the pork. Once the bottom is golden brown, turn and continue to roll the meat for about 5 minutes until evenly golden brown.
Step 5
Once crispy, remove from the oil, drain, slice into bite-sized pieces, and serve on a plate.
Ingredients List
Important Notes
When rolling the meat, ensure it is wrapped tightly without gaps so that the shape holds together while frying.
Do not move the rolls until the batter has set; wait until the bottom side is golden brown before turning them to ensure even frying.
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