Making Mille-feuille Katsu is a enjoyable in the kitchen! It’s incredibly fun to make this amazing snack, and the taste is just wonderful. It’s the perfect dish to impress your guests at special gatherings like Christmas, Easter, or New Year’s Eve parties. Get ready for some serious culinary magic!
Mille-feuille Katsu is not very well known but I strongly recommend this for whoever loves Tonkatsu and is ready for a new recipe. I remember I had this at a Japanese restaurant when I was little and since then I am a big fan of it. But, it looks difficult to make so I never tried it before. After I started making more Japanese food at home I decided to give it another go and it turned out great!
If you want to make simple tonkatsu, please visit Tonkatsu Recipe (とんかつ – Japanese Fried Pork Cutlet).
What is Mille-feuille Katsu
While Katsu is widely known, would you like to try making a fun and tasty mini snack? Introducing Mille-feuille Katsu! Although not a traditional Japanese recipe, but my mom used to make this for special occasions in bento boxes. Mille-feuille Katsu consists of layers of cheese and thinly sliced pork, rolled up tightly and secured with a toothpick. Afterward, it’s coated in flour, egg, and panko breadcrumbs before being deep-fried. This dish is perfect for parties, bento boxes, or simply as an easy snack!
Tips to Make Great Mille-feuille Katsu
There are some tips to make best snack, Mille-feuille Katsu.
- Pick less fat and beautiful cut of thinly sliced pork. Too much fat and too thin are not good to make Mille-feuille style.
- Use your favorite cheese! But I recommend you to use sliced so it is easy to roll up.
- Do not put more than 5 patties in an oil, otherwise the oil temperature will drop dramatically.
[Video] How to make Mille-feuille Katsu
Similar Recipes to Mille-feuille Katsu on Oishi Book
- Ebi Katsu (海老カツ – Deep-fry Shrimp Cutlet)
- Menchi Katsu (メンチカツ – Ground Meat Cutlet）
- Ebi Cream Korokke( 海老クリームコロッケ : Shrimp Cream Croquette)
CHECK Stay in touch with me on Instagram and Pinterest to get the latest recipes! DM or comment me on Instagram if you have any questions or feedback!
Cheese Mille-feuille Katsu
Ingredients
- 10 thinly sliced pork
- 5 sliced cheese I used square white american
- 1 large egg(s)
- 1 Tablespoon all-purpose flour
- 2 Tablespoon panko HERE to buy
- 2 cup neutral-flavored oil (vegetable, rice bran, canola, etc)
Additional
- Tonkatsu sauce HERE to buy
- cabbage
Instructions
Preparation
- EGG – In a medium bowl, add the egg and beat well.
- PANKO – In a small or medium plate or bowl, add panko.
- FLOUR – In another small or medium plate or bowl, add all-purpose flour.
- CHEESE – Cut sliced cheese in half.
- PORK – if thinly sliced pork is long, make sure to cut them into 3.1 inches (8cm) long pieces.
Let's make Cheese Mille-feuille Katsu
- On the cutting board, put a slice of pork. On top of that put cheese. Roll up tight.
- After tightly together, secure with a toothpick.
- Add each patty into the all-purpose flour first, then dust the extra flour. Put into the beaten egg, then add into the panko to cover in the end.
- In a small-medium pot, add oil and turn the heat to medium high. When the temperature hits 320°F (160°C), add 4-5 patties at a time.
- Deep fry for 90 seconds. Take all of them out from the oil and put onto a paper towel or wire rack to absorb the extra oil. Do the rest of the patties too.
Let's eat!
- Slice the cabbage thinly. Add the sliced cabbage on the side of the Cheese Mille-feuille Katsu. Add tonkatsu sauce on top!
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