Go Back
–+ servings
Mille-feuille Katsu recipe

Cheese Mille-feuille Katsu

Yuka
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!
Print Recipe Pin Recipe
Course Main Course
Cuisine Japanese
Servings 10 mini 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!
Keyword pork
Tried this recipe?Let us know how it was!