A Recipe Inspiration for Fish 'n Chix Pork Loin that's oozing with cheesy goodness!
Stuffed Pork Katsu
Pork Katsu with a Surprise!
10 oz mozzarella cheese, cut into 8 (about 2” long, 1” thick pieces)
Salt & Pepper
2tbsp cooking oil
2 cups panko bread crumbs
1 tbsp all purpose flour
1/4 tsp salt
1/4 tsp pepper
Place a piece of pork loin in between parchment paper or plastic wrap. With a meat tenderizer, pound each pork piece to flatten to about 1/8” thin.
Put the pork in a bowl and season with salt, pepper and a splash of mirin. Flip and season again and repeat for all other pork pieces. Allow to marinate for at least 10 minutes.
Pat the pork dry and lay a piece of cheese on top of pork. Wrap the pork around the cheese and make sure it's completely covered . Wrap tightly with plastic wrap so pork will keep its form and place in a freezer for 15 to 30 minutes.
Heat a large skillet over medium high heat. Add oil and breadcrumbs. Toast the breadcrumbs for about 10 to 12 minutes or until golden brown. Set aside.
Beat egg with flour, salt and pepper and set aside.
Preheat oven to 400°F. Unwrap your pork roll and dip in the egg mixture. Coat it evenly then place on toasted breadcrumbs. Slightly press down breadcurmbs on surface of pork and make sure it's well covered.
Place the pork in a wire rack (so air goes through on the bottom so panko won't get crushed) with baking sheet at the bottom. Bake until the pork is no longer pink inside, about 20 minutes.