These katsu rolls are totally worth the effort...make sure you have another set of hands on board!
Lay the schnitzel out on a flat surface and place one asparagus spear and two pieces of cheese onto each slice.
Season with salt and pepper to taste and then roll each schnitzel into a log. Set aside on a plate and refrigerate until needed.
Whisk eggs in a bowl and pour the panko crumbs onto a flat tray.
Heat a heavy based fry pan with at least 2.5cm of oil in the base to 160C.
Set up a tray with absorbent paper towels to rest the rolls on.
Once the oil is heated gently cover the roll in egg, then in panko and place gently in the oil, 2-3 at a time, depending on size of your fry pan. Do not overcrowd the pan.
Cook the rolls for 6-8 minutes or until golden brown and cooked through. Rest on absorbent paper.
When cool enough to handle cut each roll in half or thirds in diagonal, trimming the ends as needed.
Serve immediately while cheese is nice and oozy.
16 slices beef schnitzel
16 asparagus spears blanched
Salt and freshly cracked pepper to taste
16 1/2cm thick pieces of colby or edam cheese
2 free-range eggs
2 cups Fogdog panko crumbs
2 spring onions roots removed and green and white parts finely chopped