Folded Pork Cutlets


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.

Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
50 mins
2 cutlets


  • 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

For the Breading:

  • 2 tablespoons all-purpose flour, or as needed

  • 1 egg, beaten

  • 1 cup panko bread crumbs, or as needed

  • olive oil for frying


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

  2. 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. 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. 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 (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
Vitamin C 7mg 33%
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.

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