Rating: 4.45 stars
22 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
10 mins
total:
50 mins
Servings:
2
Yield:
2 cutlets
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Breading:

Directions

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

Chef's Notes:

Any mild cheese will do. Substitute regular bread crumbs for the 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. Try not to cook 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.

Nutrition Facts

825 calories; protein 56.5g; carbohydrates 46.5g; fat 50.6g; cholesterol 233.5mg; sodium 985.9mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 4 stars
03/08/2019
These cutlets tasted good but were a pain to make. I have a meat mallet but it took forever to flatten the pork, and even then, it wasn't quite thin enough. I ended up butterflying the remaining pieces (before pounding them out), which helped a lot. Read More
(4)

Most helpful critical review

Rating: 2 stars
07/14/2019
Didnt care for the texture or taste. I used a marinated pork loin which made the seasoning to strong. Read More
22 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/08/2019
These cutlets tasted good but were a pain to make. I have a meat mallet but it took forever to flatten the pork, and even then, it wasn't quite thin enough. I ended up butterflying the remaining pieces (before pounding them out), which helped a lot. Read More
(4)
Rating: 5 stars
02/06/2019
Excellent. Only change made was using Gruyere cheese which probably wasn't a change. Dipped in applesauce. My wife dipped in honey mustard. Yum Read More
(3)
Rating: 5 stars
02/15/2019
I watched the video and used only half a tenderloin for our dinner tonight. I followed the recipe except for a couple of things: I used colby jack cheese and I used some rosemary and basil. Be careful not to use too much of any herbs because ours was just a little over the top with flavor. The best thing about this is that you can get it ready for cooking ahead of time, making it a good option for company. I probably cooked the packet of meat about 15-20 minutes, and that was just right. I would definitely make this again! Thanks, Chef John! Read More
(3)
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Rating: 5 stars
11/06/2019
I made 4 portions. I used this more as a "technique", as I changed the filling. I used chopped, drained, cooked bacon, minced onion, garlic powder (I forgot I had fresh garlic). S&P. I too was getting frustrated with the "flattening" part. It was well worth it though. I did the breading as directed, and cooked in vegetable shortening. They had a crisp crust,and were tender, AND juicy! I would suggest that everyone push past the frustration of the flattening, it is well worth it. Read More
(2)
Rating: 5 stars
06/27/2019
Hats off to Chef John!! This was fantastic! My family is made up of pansies who can’t handle spice, so I cut down on the cayenne pepper. The oil in the pan I was able to get away with using far less, closer to 1/8th of an inch for the health nuts in my family. Read More
(1)
Rating: 4 stars
09/02/2019
love the concept of flattening the meat and adding spices/cheeses/meats. Made as directed, tho put in a 400 oven for 5 minutes after the first flip (cast iron pan) rather thn stovetop. Looking forward to making this with different ingredients. pork with sausage, mozzerella, oregano, tomoato saucde? Great base! Read More
(1)
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Rating: 5 stars
01/13/2020
Delightful! Only thing I'd do differently is add less cayenne. Read More
(1)
Rating: 4 stars
06/20/2019
You really have to make sure that you pound the meat to the right thickness and width. Need to get a better meat pounder. Otherwise excellent! I used panko instead of bread crumbs and it was dee...lishus! Read More
Rating: 5 stars
02/16/2019
Fun Read More
Rating: 2 stars
07/14/2019
Didnt care for the texture or taste. I used a marinated pork loin which made the seasoning to strong. Read More