カツレツはサクサクだけじゃない｜しみしみで化けるボローニャ風カツレツ

Cutlets don't just have to be crispy. This time's Home Bistro recipe is a Bolognese-style cutlet, deliberately made to be "juicy." Shio-koji brings out the sweetness of the pork, while Parmesan and mozzarella add richness, and the saltiness of prosciutto brings the overall flavor together beautifully. By infusing the umami after frying, this dish transforms the cutlet into a feast. Of course, the perfect partner is Hakutsuru Blanc 🍶 ◆Featured Alcohol "Hakutsuru Blanc" https://www.e-hakutsuru.com/products/... [Bolognese-Style Cutlet / Recipe] ◆Ingredients (Serving 1) 100g Pork Shoulder Loin (Approx. 1.5cm thick; fillet or loin also works) 10g Shio Koji 50g Dried Breadcrumbs 10g Parmesan Cheese 20cc Hakutsuru Maru Cheese 200cc Chicken Bouillon 15g Prosciutto 20g Parmesan Cheese Mozzarella 30g Black pepper (a little to finish) Whole eggs and flour for the pan-fry Salt Butter and extra virgin olive oil for the pan-fry ◆Directions　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　 1) Slice the pork shoulder and lightly pound it. Lightly coat with shio koji. 2) Combine the breadcrumbs (lightly crush them in a bag until finely ground) and Parmesan cheese, and pan-fry in the order of flour, eggs, and breadcrumbs. 3) Heat equal amounts of butter and oil in a frying pan and add the pan-frying meat. 4) Shake the pan to cook both sides, then remove from the pan and top with a light pinch of salt, half the Parmesan cheese, prosciutto, mozzarella, and half the Parmesan cheese, in that order. 5) Discard the oil from the pan and add sake to the pan. Once it's boiled, add the broth and a pinch of salt and simmer a little. 6) Return the meat to the pot, cover, and simmer until the cheese melts. 7) Place the meat on a plate, cover with the broth, pour it over the meat, sprinkle with pepper, and it's done. #Hakutsuru #Cutlet #PorkShoulder