Description
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 unusual look and feel, as well as 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 (1 pound) pork tenderloin, trimmed
- 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
- 2 tablespoons all-purpose flour, or as needed
- 1 egg, beaten
- 1 cup panko bread crumbs, or as needed
- olive oil for frying
Instructions
- Cut tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1/8-inch thickness.
- 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.
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 2