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Non-Fried Pork and Konjac Mille-Feuille Cutlet

Coût $5.5, économiser $8

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $5.5

INGRÉDIENTS

  • Meat

    • 6 slices pork loin (120g)

  • Vegetables

    • 100g processed konjac

  • Seasoning

    • 🧂 Pinch of salt and pepper
    • 1 tbsp medium-thick sauce

  • Breading

    • 1/2 tbsp all-purpose flour
    • 🥚 1/2 beaten egg
    • 3 tbsp breadcrumbs

  • Oil

    • 1 tsp salad oil

ÉTAPES

1

Prepare the konjac by slicing it thinly and patting it dry.

2

Layer pork slices and konjac alternately to create a mille-feuille structure.

3

Season the mille-feuille with salt and pepper.

4

Coat the mille-feuille in flour, then dip in beaten egg, and finally cover with breadcrumbs.

5

Heat 1 tsp salad oil in a pan and cook the mille-feuille cutlet until golden brown on both sides.

6

Serve with medium-thick sauce or ponzu for a lighter option.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 15g
    Protéines
  • 20g
    Glucides
  • 8g
    Graisses

💡 Astuces

Using konjac reduces calorie density while adding texture.Opt for ponzu sauce to lower calorie intake and enhance freshness.Press the layers firmly to prevent them from falling apart during cooking.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.