Passed Down from My Mother, Oko: Cheesy Picatta

• 300 grams Pork (thinly sliced pork)
• 1 proportionate to the number of meat slices Shiso leaves
• 1 proportionate to the number of meat slices Cheese
• 2 Eggs
• 1 Plain flour
• 1 dash less than a tablespoon Olive oil
• 1 tbsp Sake

1. Line the meat, sprinkle salt and pepper (not listed), and place shiso leaves and cheese onto the upper half of the meat in order.
2. Fold the meat in half, and tuck the filling inside.
3. Coat in flour and whisked eggs in order, heat olive oil in a frying pan, and cook on both sides.
4. There will be leftover egg, so dip the meat in the egg 2-3 times.
5. Add sake, cover with a lid, steam all the way through, write a message in ketchup, and it is done .
6. You can use mayonnaise and soy sauce for those of you that dislike ketchup!
7. Using pre-cut cheese is easy, so it's ok to use cheese like shown in the above photo!
8. Please cut the cheese in half or 1/3 thickness.

pork, proportionate, proportionate, eggs, flour, olive oil, sake

Taken from cookpad.com/us/recipes/169420-passed-down-from-my-mother-oko-cheesy-picatta (may not work)