Hard French Salad

Folded Pork Cutlets

Name: Folded Pork Cutlets
Prep time: 31 min
Cook time: 77 min
Total time: 108 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 pork tenderloin , 1 pound; kosher salt to taste; freshly ground black pepper to taste; 1 pinch cayenne pepper; 4 teaspoons Dijon mustard; 2 ounces Monterey Jack cheese; 2 tablespoons chopped fresh Italian parsley

Total Time

1h 48m

31m prep · 77m cook

Servings

4 people

Rating

—

Difficulty

Hard

178 views

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This stuffed pork cutlet recipe has an unusual look and feel. I thought I'd seen all there was to see when it came to pan-fried pork cutlets, but then I saw something called "Katsu Mille-Feuille," and I realized I hadn't seen anything yet. Okay, I'm being a little dramatic, but I really loved the internal flavoring opportunities the multi-layer technique provides. I look forward to seeing what you come up with! Served here with a salad and a squeeze of lemon on top.

Ingredients

1 pork tenderloin , 1 pound
kosher salt to taste
freshly ground black pepper to taste
1 pinch cayenne pepper
4 teaspoons Dijon mustard
2 ounces Monterey Jack cheese
2 tablespoons chopped fresh Italian parsley

Instructions

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.