Ingredients

• 1 , 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. 1 Cut pork tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1/8-inch thickness.
2. 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. 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. 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. 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.

Nutrition per serving