Non-Fried Pork and Konjac Mille-Feuille Cutlet

Name: Non-Fried Pork and Konjac Mille-Feuille Cutlet
Total time: 30 min
Yield: 2 Porzioni
Ingredients: 6 slices pork loin (120g); 100g processed konjac; 🧂 Pinch of salt and pepper; 1 tbsp medium-thick sauce; 1/2 tbsp all-purpose flour; 🥚 1/2 beaten egg; 3 tbsp breadcrumbs; 1 tsp salad oil

Costo $5.5, salva $8

Fonte: Recommended by CookPal

30 Min
2 Porzioni
$5.5

Non-Fried Pork and Konjac Mille-Feuille Cutlet

Costo $5.5, salva $8

Fonte: Recommended by CookPal

30 Min
2 Porzioni
$5.5

INGREDIENTI

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

PASSI

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

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

Season the mille-feuille with salt and pepper.

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

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

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

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

15g
Proteine
20g
Carboidrati
8g
Grassi

💡 Suggerimenti

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.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.