9.033
7 (Wed) February 2018
Mille-Feuille Tonkatsu
2.0
at Saboten
(Serendra Piazza)
-BGC, Taguig, Manila, Philippines-
with the Family
Mille-Feuille is a French cake. Meaning “thousand sheets,” a traditional cake consists of just three layers of pastry and two layers of cream or jam, rolled multiple times to create hundreds of layers.
Uncertain what is the intended benefit of applying the mille-feuille technique to tonkatsu. The thin layers of pork were dry and crumbly and didn’t hold together – much better to have a solid, juicy cut (see most recently 9.009 Grated Radish Tenderloin Tonkatsu).
Layers but no filling? That’s what I call a missed opportunity.
Exactly, otherwise the layering seemed kinda pointless.
Maybe they already knew they wouldn’t get anything juicy from their cut so they opted for “not tough” with thin slices? Anyway sounds bad.