Folded Pork Cutlets

4.6
(29)
22 Reviews
8 Photos

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.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on January 28, 2025
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Prep Time:
20 mins
Cook Time:
10 mins
Additional Time:
10 mins
Total Time:
40 mins
Servings:
2
Yield:
2 cutlets
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Ingredients

Original recipe (1X) yields 2 servings

  • 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

Breading:

  • 2 tablespoons all-purpose flour, or as needed

  • 1 egg, beaten

  • 1 cup panko bread crumbs, or as needed

  • olive oil for frying

Directions

  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.

Chef's Notes:

Any mild cheese will do. You can substitute regular bread crumbs for panko if desired.

You can bread these ahead of time and refrigerate until you're ready to start frying.

Cooking time will vary based on thickness of your cutlet. Avoid cooking past 145 degrees F (63 degrees C), as it will dry out. However, the problem with testing with a thermometer is that you'll have hot juices spurting out, which would be a shame.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

30 home cooks made it!

Nutrition Facts (per serving)

825 Calories
51g Fat
47g Carbs
57g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 825
% Daily Value *
Total Fat 51g 65%
Saturated Fat 14g 72%
Cholesterol 234mg 78%
Sodium 986mg 43%
Total Carbohydrate 47g 17%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 57g 113%
Vitamin C 7mg 7%
Calcium 239mg 18%
Iron 3mg 19%
Potassium 688mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.