Butaniku Kasaneyaki
What kind of dish is Butaniku kasaneyaki??
butaniku = pork kasane = layer yaki = grill cutlets = Breaded pork
In Japan, the cooking method of layering thinly sliced meat and baking it in the oven like this dish is called kasaneyaki. Also, if the meat is layered and then coated with batter and fried, it is called millefeuille cutlet.
This is a popular cooking method because the thin meat is layered, making it soft and easy for the elderly and children to eat.
For the meat, shogayaki yo (a type of pork mainly used in the dish shogayaki) is used. This is 2-4 mm thick and weighs about 25 g per slice. The meat used for shabu-shabu is thinner, weighing about 15 g per slice. Either can be used.
Kasaneyaki can be cooked with half the amount of oil compared to cutlets, so calorie and fat intake can be reduced.
Carefully mixing breadcrumbs and olive oil will give the kasaneyaki a nice brown color and a crispy texture.
Use finely grained, dried breadcrumbs (regular panko). It blends with oil more easily and has a better texture than nama panko.
(If you are making cutlets, using nama panko will give you a crispy texture. Nama panko has more moisture and is softer than regular panko.)
This sauce can be used in a variety of ways, such as on pizza toast or pasta, so it’s a good idea to make a lot and freeze it. 👉 Simple Pizza Toast and Creamy Mashed Potatoes
NUTRITION FACTS of Oven-baked pork and cheese millefeuille cutlets
Pork and cheese millefeuille cutlets Nutrition Value 1493 kcal Protein 78.5 g Fat 113.3 g Carbs 37.8 g Salt Equivalent 5.8 g
Tomato sauce 95 kcal Protein 2.5 g Fat 3.5 g Carbs 15.4 g Salt Equivalent 1.0 g
INGREDIENTS for Oven-baked pork and cheese millefeuille cutlets (2SERVINGS)
Pork and cheese millefeuille cutlets
- Pork loin 10 slices (400g)
- Herbal salt 4g
- Sliced cheese 20g x 2 sheets
- Breadcrumbs 40g
- Olive oil 40g
Tomato Sauce
- Onion (50g)
- Garlic (5g)
- Chili pepper (1 pinch)
- Olive oil (3g)
- Canned tomatoes (200g)
- Salt (1g)
- Pepper (to taste)
- Sugar (1g)
- Dry Basil (to taste)
Oven-baked pork and cheese millefeuille cutlets COOKING INSTRUCTIONS
Tomato sauce
- Finely chop the onion and garlic.
- Put olive oil in a saucepan and heat it.
- Add the chili pepper, onion, and garlic and fry over medium heat.
- Fry the onion until it is soft and then add the canned tomatoes.
- Add salt, pepper, sugar, and basil and heat until it starts to bubble.
Pork and cheese millefeuille cutlets
- Rub the pork with herb salt.
- Divide the sliced cheese into quarters.
- Place the cheese on top of the pork.
- Stack the pork and cheese alternately.
- Mix the breadcrumbs and olive oil. Add the olive oil in several portions so that the oil is evenly distributed, stirring well each time.
- Place the breadcrumbs on top of the pork arranged on a baking sheet.
- Lightly press down on the top to make the breadcrumbs adhere better. (It is easier to make the breadcrumbs adhere better if you spread a thin layer of mayonnaise on the surface of the pork before placing the breadcrumbs on top.To keep the calories down, we have omitted the mayonnaise in this recipe.)
- Place the baking sheet on the middle shelf of a preheated oven to 250 degrees and bake for 20 minutes. The breadcrumbs burn easily, so check the condition and extend the time.
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