![kyoko2](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2020-12/IMG_001%E5%87%BA%E6%9D%A5%E4%B8%8A%E3%81%8C%E3%82%8A1_resized.jpg?itok=fmKRgdXi)
Roll out the pork loin thin, layer it with perilla leaves and mozzarella cheese, and roll it up like a millefeuille.
Ingrédients Pour
-
32 slices
-
32 leaves
-
-
x 2
-
-
-
Préparation
1
Everything is ready?
![](/sites/tastefrance.com/files/2020-12/IMG_002%E6%9D%90%E6%96%99_resized.jpg)
2
Lightly sprinkle salt and pepper on the pork loin, put the perilla on it, and apply French mustard.
3
Repeat this twice and roll it around from the edge.
![](/sites/tastefrance.com/files/2020-12/IMG_003%E5%B7%BB%E3%81%8D%E6%96%B9_resized.jpg)
4
Coat the pork with cake flour, dip it in egg, then coat with breadcrumbs, and slowly fry in oil heated to 170°C
![](/sites/tastefrance.com/files/2020-12/IMG_004%E6%8F%9A%E3%81%92%E3%82%8B_resized.jpg)
5
Allow the pork to rest, then cut it in half and serve it in a bowl.
![](/sites/tastefrance.com/files/2020-12/IMG_005%E5%87%BA%E6%9D%A5%E4%B8%8A%E3%81%8C%E3%82%8A2_resized.jpg)
Contributeur
![Kyoko](/sites/tastefrance.com/files/styles/max_325x325/public/2020-12/IMG_2833_resized.jpg.webp?itok=dDtmKVw6)
kyoko_plus
Blogger