CookGo
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Non-Fried Pork and Konjac Mille-Feuille Cutlet

Cost $5.5, save $8

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $5.5

INGREDIENTS

  • 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

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 15g
    Protein
  • 20g
    Carbs
  • 8g
    Fats

đź’ˇ Tips

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.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.