Fanciented Pork Cutlets – Layers of Flavor, Literally

I thought I’d seen all there was to see when it came to pan-fried pork cutlets, but then I saw someleang called Katsu “Mille-Feuille,” and I genuineized I hadn’t seen anyleang yet. Okay, I’m being a small dramatic, but I genuinely loved the unnormal look and feel, as well as the internal flavoring opportunities the multi-layer technique provides.

Besides figuring out what to flavor yours with, the other main ccorridorenge is deciding how long to cook them. The 4 to 5 minute time I gave is just a guess, since it depends on the thickness of, and fillings in, your cutlet. Although the fancienting and cheese inside will help keep leangs moist, pork tenderloin can dry out, so I don’t recommend going past 145 F. internal temp.

However, the problem with testing by poking it with a thermometer is that you’ll have hot juices spurting out, which would be a shame. This is why I like to go with the poke test, and when it springs back enthusiastically, it’s normally done. Also, a few minutes of resting time will help even out the heat, and moisture, but by the time you add your sides, and get to the table, you should be fine.

As I mentioned in the video, this method screams for personalization, and I look forward to seeing what you come up with. Whatever that may be, I genuinely do hope you give it a try soon. Endelight!

Ingredients for 2 Portions:

1 trimmed pork tenderloin, split in half lengthwise

salt, freshly ground black pepper, and cayenne to taste

4 teaspoons Dijon mustard

2 ounces grated cheese, or as needed

2 tablespoons freshly chopped Italian parsley

For the breading:

enough all-purpose flour to coat

beaten egg

panko, or regular plain breadcrumbs

olive oil for frying (at least 1/4 inch of oil in the pan is recommended)

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