Recipe
Pork Piccata | Cheese-Stuffed Pork Loin Slices with Spring Cabbage & Dill | Easy Western-Style Main Dish
Ingredients
- 2slices pork loin (thinly sliced)
- 2slices melting cheddar cheese
- 2tbsp grated parmesan cheese (such as Kraft)
- 1egg
- Flour,to taste
- Butter,to taste
- Oliveoil, to taste
- Salt,to taste
- Blackpepper, to taste
- Parmesancheese (for finishing), to taste
- Springcabbage, to taste
- Freshdill, to taste
Overview
This is a classic Western-style Japanese dish, "Pork Piccata," made by stuffing thin slices of pork loin with cheddar cheese, coating them in a cheesy egg wash, and pan-frying them. Cooked gently over low to medium heat without high heat, this simple recipe cooks quickly and is foolproof for home cooks. Stuffed with cheese, the pork is protected from overcooking, resulting in a moist and tender texture. It is served with a side of seasonal spring cabbage sautéed in olive oil and infused with the refreshing aroma of fresh dill. A final dusting of parmesan cheese and black pepper adds a rich, savory finish.
Introduction to 【週末のテーブル】シェフ米澤文雄のNo Codeなチャンネル →
Key Tips
-
Ingredients
- Sandwiching cheese between thin slices of pork loin prevents the meat from overcooking directly, resulting in an incredibly tender, moist, and juicy texture. If stuffing the cheese is too much hassle, you can still make a delicious version by simply seasoning the pork and dipping it in the egg wash without the cheese.
-
Prep
- Lightly score the connective tissue of the pork, then season only one side with salt and pepper. Fold the cheese in half and sandwich it between the pork slices. Lightly coat the surface with flour before dipping it into the egg wash.
-
Egg wash
- Add 2 tbsp of grated parmesan cheese (such as Kraft) to the beaten egg and mix well until slightly thickened to make the cheese egg wash. This serves as the base for a rich and savory flavor when cooked.
-
Heat control
- Do not use high heat at all. Combining equal parts of butter and olive oil prevents the butter from burning while delivering a rich flavor. Since the egg coating can peel off if handled too much, avoid moving it at first. Cook gently over low to medium heat to set the surface before flipping to cook both sides.
-
Side dish
- Roughly chop the spring cabbage, sauté it in olive oil, and season with salt and black pepper. Once the cabbage is coated in oil and slightly wilted, add plenty of torn fresh dill, immediately turn off the heat, and let the residual heat bring out the aroma. The key is to avoid overcooking to preserve the texture and the refreshing flavor of the dill.
-
Finishing
- Plate the cooked pork piccata, serve it with the sautéed cabbage, and finish by shaving fresh parmesan cheese over the top and dusting with black pepper.
Ingredients
12 items* Tap ingredient names to find on Amazon
Instructions
- 1
Roughly chop the spring cabbage and sauté it in a frying pan with olive oil. Season with salt and black pepper. Once the cabbage is coated in oil and slightly wilted, add plenty of torn fresh dill, immediately turn off the heat, and let the residual heat bring out the aroma. Transfer to a bowl and set aside.
- 2
Lightly score the connective tissue of the pork loin slices, then season only one side with salt and pepper.
- 3
Fold the cheddar cheese slices in half and sandwich them between the two slices of pork.
- 4
Spread flour on a plate and lightly coat the entire surface of the pork cheese sandwich with flour.
- 5
Crack the egg into a bowl and whisk thoroughly. Add 2 tbsp of grated parmesan cheese and mix well until slightly thickened to make the cheese egg wash.
- 6
Dip the floured pork sandwich into the cheese egg wash, ensuring it is thoroughly coated.
- 7
Heat equal parts of butter and olive oil in a frying pan, then place the egg-coated pork in the pan.
- 8
To set the egg coating, avoid moving the meat too much at first. Pan-fry gently on both sides over low to medium heat. Since the meat is thinly sliced, it cooks through quickly.
- 9
Once cooked through, transfer to a plate and serve with the sautéed spring cabbage on the side. Finish by shaving plenty of parmesan cheese over the top and dusting with black pepper.
Detailed Commentary
* Content organized by topics from the video.
Introduction and Ingredients
Today, we are introducing "Pork Piccata," a classic Western-style Japanese dish that is perfect for parents to make with their kids. This simple dish features thinly sliced pork loin stuffed with cheese, coated in an egg wash, and pan-fried. The ingredients include sliced pork loin, melting cheddar cheese, grated parmesan, egg, flour, butter, and olive oil. For the side, we will prepare seasonal, tender spring cabbage sautéed in olive oil with fresh dill. Since it cooks quickly without needing high heat, it is an incredibly easy main dish to make at home.
Sautéed Spring Cabbage Side Dish
First, we start by preparing the side dish. Roughly chop the spring cabbage and sauté it in a frying pan with heated olive oil. Season simply with salt and black pepper. Once the cabbage is coated in oil and slightly wilted, add plenty of torn fresh dill. Turn off the heat immediately after adding the herbs, letting the residual heat release their aroma. The key is to avoid overcooking to preserve the cabbage's texture and the dill's refreshing flavor. Once done, transfer it to a bowl and set aside.
Pork Cheese Sandwich & Egg Wash Prep
Spread flour on a plate, and crack an egg into a bowl, whisking it thoroughly. Add about 2 tbsp of grated parmesan cheese and mix until slightly thickened to create the cheese egg wash, which will develop a delicious flavor when cooked. For the pork, lightly score the connective tissue of the pork loin slices, then season one side with salt and pepper. Fold the sliced cheddar cheese in half and sandwich it between the pork slices. If stuffing the cheese feels like too much hassle, you can also make a delicious version without cheese by simply seasoning the pork and dipping it in the egg wash.
Tips for Pan-Frying Gently
Heat equal parts of butter and olive oil in a frying pan. Since butter burns easily on its own, mixing it with olive oil is the key. Lightly coat the cheese-stuffed pork with flour, dip it thoroughly in the cheese egg wash, and place it in the pan. To set the egg coating, avoid moving the meat too much at first. Keep the heat between low and medium, and pan-fry both sides gently to prevent burning. Because the meat is thinly sliced, it cooks through quickly, resulting in an incredibly tender and moist texture.
Finishing Touches and Tasting
Plate the cooked pork piccata and serve it with the sautéed cabbage. Finish by shaving fresh parmesan cheese over the top and dusting with black pepper. When cut, the cheddar cheese inside melts and oozes out beautifully. The cheesy flavor and richness of the egg coating enhance the savory flavor of the pork, creating a truly luxurious taste. With its simple and foolproof steps, this recipe is highly recommended for beginners or for cooking together with children.
About 【週末のテーブル】シェフ米澤文雄のNo Codeなチャンネル
【週末のテーブル】シェフ米澤文雄のNo Codeなチャンネル
3,050人 subscribers ・ 洋食
* Opens YouTube channel
* Subscriber count is as of article creation and may differ from the current number.
