House of Asia > Recipes > Panko breaded cutlet stuffed with egg and shiitake mushrooms

Panko breaded cutlet stuffed with egg and shiitake mushrooms

Name: Panko breaded cutlet stuffed with egg and shiitake mushrooms
Total time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 2 tablespoons of oyster sauce; 2 teaspoons garlic paste or 2 chopped cloves; 100 g panko breadcrumbs; 600 g minced pork and beef meat; 1 onion, finely diced and fried; 5 eggs; 2 tablespoons chopped spring onions; Wheat flour for breading; Salt and pepper to taste; Frying oil; 200 g shiitake mushroom sauce; 200 ml coconut milk 16-19%

60 min.

4 servings

mild

5 / 5. Number of votes: 2

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Tired of traditional cutlets? We are too! That's why we decided to add a touch of Asia to them. Stuffed with a boiled egg and coated in golden panko breadcrumbs, they'll be a hit on the Easter table. Add a sauce made with creamy coconut milk and aromatic shiitake mushroom sauce to create a unique and delicious dish. Be sure to try making them at home.

Asian Pork over 30 minutes

Ingredients

2 tablespoons oyster sauce
2 tsp garlic paste or 2 chopped cloves
100 gr panko breadcrumbs
600 g minced pork and beef meat
1 onion, finely diced and fried
5 eggs
2 tablespoons chopped spring onions
Wheat flour for breading
Salt and pepper to taste
Frying oil

Break:

200 gr shiitake mushroom sauce
200 ml coconut milk 16-19%

A method of preparing

Hard boil four eggs, then peel them.
Season the meat with salt and pepper, add the onion and garlic paste, and mix well. Then divide the meat into 4 portions and coat each portion with the hard-boiled eggs. Then coat in flour, beaten egg, and finally, panko breadcrumbs.
Deep-fry the cutlets until golden brown, then place in an oven preheated to 180°C for 15 minutes.
Prepare the sauce: pour coconut milk into a pot, add the shiitake mushroom sauce, bring to a boil, and finally season with pepper and add the spring onion.
Serve the finished cutlets with the sauce.