Mille-feuille Katsu is a challenging dish but it’s so fun to make and surprisingly tasty. This is perfect for events such as Christmas, Easter, and New Year’s Eve parties!
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).
Cheese Mille-feuille Katsu
- 300 g thinly sliced pork
- 4 sliced cheese use as much as necessary
- 1 egg
- 1/2 cup all-purpose flour
- 5 tbsp panko
- 2 cup neutral-flavored oil (vegetable, rice bran, canola, etc)
- Tonkatsu sauce
- 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 the sliced cheese in half.
- PORK - cut the thinly sliced pork into 2 inches (5 cm) long pieces.
Let's make Cheese Mille-feuille Katsu
- On the cutting board, put a slice of pork. On top of that put cheese. Repeat until you have five layers: Pork - Cheese - Pork - Cheese - Pork.
- Roll the layers tightly together and secure with a toothpick.
- Add each patty into the all-purpose flour first, then 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.
- Cook each side for 1 minute. Total 2 minutes.Take all of them out from the oil and put onto a paper towel to absorb the extra oil. Repeat until you've cooked all of the patties.
- Let's serve!
- Slice the cabbage thinly. Add the sliced cabbage on the side of the Cheese Mille-feuille Katsu. Add tonkatsu sauce on top!