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.
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.
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.