Folded Pork Cutlets
Description
This stuffed pork cutlet recipe features seasonings folded into thinly pounded tenderloin to produce tender layers of flavor in Chef John's recipe.
Ingredients
•
1 (1 pound) pork tenderloin, trimmed
•
kosher salt to taste
•
freshly ground black pepper to taste
•
1 pinch cayenne pepper
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4 teaspoons Dijon mustard
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2 ounces Monterey Jack cheese
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2 tablespoons chopped fresh Italian parsley
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2 tablespoons all-purpose flour, or as needed
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1 egg, beaten
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1 cup panko bread crumbs, or as needed
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olive oil for frying
Directions
1
Cut pork tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1/8-inch thickness.
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.
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.
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.
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.