Folded Pork Cutlets

Folded Pork Cutlets

This stuffed pork cutlet recipe features seasonings folded into thinly pounded tenderloin to produce tender layers of flavor in Chef John's recipe.

Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
825 Calories

Recipe Instructions

Step 1
Cut pork tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1/8-inch thickness.
Step 2
Remove top layer of plastic wrap. Season pork with salt, pepper, and cayenne; spread a thin layer of Dijon mustard on top. Grate Monterey Jack cheese over mustard and sprinkle with parsley.
Step 3
Fold in the pointiest end 1/3 of the way. Fold in the sides. Give pork another fold; fold remaining end on top. Flip cutlets seam-side down in the plastic wrap and lightly pound until flattened. Unwrap cutlets and season again with salt, pepper, and cayenne.
Step 4
Place cutlets onto a plate and dust on all sides with flour until lightly coated. Place beaten egg into a shallow dish; place bread crumbs into a second shallow dish. Dredge each cutlet in egg, then press in bread crumbs to coat. Let cutlets rest for 10 to 15 minutes.
Step 5
Heat at least 1/4 inch olive oil in a pan over medium heat. Cook each cutlet in hot oil until crust is browned and meat springs back when poked, 4 to 5 minutes per side.

Ingredients

  • 1 egg, beaten
  • 1 pinch cayenne pepper
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 4 teaspoons Dijon mustard
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons all-purpose flour, or as needed
  • 1 cup panko bread crumbs, or as needed
  • olive oil for frying
  • 1 (1 pound) pork tenderloin, trimmed
  • 2 ounces Monterey Jack cheese

Categories

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