Folded Pork Cutlets
If you think you've seen all there is to see in regard to pan-fried pork cutlets, then take a look at this recipe for katsu "mille-feuille." Different but just as easy as regular katsu, this method calls for folding the pork after pounding it thin. This seals in the lovely seasonings; Chef John uses mustard and a sprinkling of cheese and parsley, but it's all too easy to customize the flavors to your liking. The cutlets are then lightly breaded in either panko or regular breadcrumbs, and pan-fried to a beautiful golden brown. Get the recipe for Chef John's Folded Pork Cutlets.