Name: Folded Pork Cutlets
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Pork tenderloin, trimmed - 1 (1 pound); Kosher salt to taste - 1 (1 pound); Freshly ground black pepper to taste - 1 (1 pound); Cayenne pepper - 1 pinch; Dijon mustard - 4 teaspoons; Monterey Jack cheese - 2 ounces; Chopped fresh Italian parsley - 2 tablespoons; All-purpose flour, or as needed - 2 tablespoons; Egg, beaten - 1; Panko bread crumbs, or as needed - 1 cup; Olive oil for frying - 1 cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Folded Pork Cutlets

1. Pork tenderloin, trimmed - 1 (1 pound)

2. Kosher salt to taste - 1 (1 pound)

3. Freshly ground black pepper to taste - 1 (1 pound)

4. Cayenne pepper - 1 pinch

5. Dijon mustard - 4 teaspoons

6. Monterey Jack cheese - 2 ounces

7. Chopped fresh Italian parsley - 2 tablespoons

8. All-purpose flour, or as needed - 2 tablespoons

9. Egg, beaten - 1

10. Panko bread crumbs, or as needed - 1 cup

11. Olive oil for frying - 1 cup

How to cook deliciously - Folded Pork Cutlets

1. Stage

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

2. Stage

Season pork with salt, pepper, and cayenne; spread a thin layer of mustard on top. Grate Monterey Jack cheese onto the pork. Sprinkle parsley on top. 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.

3. Stage

Unwrap cutlets and season again with salt, pepper, and cayenne. Dust on all sides with flour until lightly coated. Place beaten egg and bread crumbs in two shallow dishes. Dredge each cutlet in egg, then cover with bread crumbs. Let cutlets rest for 10 to 15 minutes.

4. Stage

Heat at least 1/4 inch oil in a pan over medium heat. Cook each cutlet until crust is browned and until meat springs back when poked, 4 to 5 minutes per side.