How to Cook Tasty Umeboshi, Shiso Leaves, and Cheese Pork Cutlets

Umeboshi, Shiso Leaves, and Cheese Pork Cutlets.

You can have Umeboshi, Shiso Leaves, and Cheese Pork Cutlets using 5 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Umeboshi, Shiso Leaves, and Cheese Pork Cutlets

1. It's 2 slice of Pork cutlets for tonkatsu.
2. You need 1 of to 3 Umeboshi.
3. It's 2 of to 4 leaves Shiso leaves.
4. It's 2 slice of Sliced cheese.
5. It's 1 of Cabbage, mizuna.

Umeboshi, Shiso Leaves, and Cheese Pork Cutlets instructions

1. Butterfly the pork cutlets - cut in half in the middle and open them out. Spread chopped umeboshi paste, top with a shiso leaf and slices of cheese. Close up the cutlets by folding the other half over the fillings..
2. Season with salt and pepper, and coat with flour, beaten egg, and panko..
3. Heat a generous amount of oil in a pan, and deep fry the cutlets until golden brown. Plate shredded cabbage and mizuna, put the sliced pork cutlets on top, and serve..