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Folded Pork Cutlets

Rated as 4.29 out of 5 Stars
66k

"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."
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Ingredients

50 m servings 825
Original recipe yields 2 servings (2 cutlets)

Directions

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  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.

Footnotes

  • 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; 50.6 46.5 56.5 234 986 Full nutrition

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Reviews

Read all reviews 10
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

Didnt care for the texture or taste. I used a marinated pork loin which made the seasoning to strong.

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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...

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. B...

Excellent. Only change made was using Gruyere cheese which probably wasn't a change. Dipped in applesauce. My wife dipped in honey mustard. Yum

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...

Didnt care for the texture or taste. I used a marinated pork loin which made the seasoning to strong.

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 f...

I follow the recipe as written and it turned out great my whole family in joyed very much would definitely make this again

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...

I made mine with fresh sage and mozzarella as that is what I had on hand. Next time, I will add some apricot jam to the mustard for a touch of sweet.