How To Make Folded Pork Cutlets
These pork cutlets have a creamy and cheesy surprise folded in by crispy and flavorful pork tenderloins coated with flour, egg, and panko bread crumbs.
Serves:
Ingredients
- 1lbpork tenderloin,trimmed
- kosher salt,to taste
- black pepper,freshly ground, to taste
- 1pinchcayenne pepper
- 4tspDijon mustard
- 2ozMonterey Jack cheese
- 2tbspItalian parsley,fresh, chopped
For Breading:
- 2tbspall-purpose flour,or as needed
- 1egg,beaten
- 1cuppanko bread crumbs,or as needed
- olive oil,for frying
Instructions
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Cut tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to ⅛-inch thickness.
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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.
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Fold in the pointiest end ⅓ 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.
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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.
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Heat at least ¼-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.
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Serve and enjoy.
Nutrition
- Calories: 591.57kcal
- Fat: 24.54g
- Saturated Fat: 9.43g
- Trans Fat: 0.09g
- Monounsaturated Fat: 9.84g
- Polyunsaturated Fat: 2.54g
- Carbohydrates: 28.79g
- Fiber: 1.96g
- Sugar: 1.34g
- Protein: 60.73g
- Cholesterol: 252.63mg
- Sodium: 776.16mg
- Calcium: 311.86mg
- Potassium: 1002.86mg
- Iron: 4.00mg
- Vitamin A: 108.44µg
- Vitamin C: 5.13mg
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