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| Folded Pork Cutlets |
"I notion I'd visible all there was to look whilst it got here to pan-fried pork cutlets, however then I saw something referred to as Katsu 'Mille-Feuille,' and I found out I hadn't visible anything but. Okay, I'm being a little dramatic, however I in reality loved the uncommon appearance and feel, as well as the internal flavoring possibilities the multi-layer technique gives. I look forward to seeing what you come up with! Served here with a salad and a squeeze of lemon on pinnacle."
Ingredients :
- 1 (1 pound) pork tenderloin, trimmed
- kosher salt to taste
- freshly ground black pepper to taste
- 1 pinch cayenne pepper
- four teaspoons Dijon mustard
- 2 oz Monterey Jack cheese
- 2 tablespoons chopped fresh Italian parsley
- For the Breading:
- 2 tablespoons all-reason flour, or as needed
- 1 egg, beaten
- 1 cup panko bread crumbs, or as needed
- olive oil for frying
Instructions :
| Prep : 20M | Cook : 2M | Ready in : 50M |
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- Cut tenderloin in half lengthwise. Place each 1/2 between two sheets of plastic wrap and pound to 1/8-inch thickness.
- Season pork with salt, pepper, and cayenne; spread a thin layer of mustard on pinnacle. Grate Monterey Jack cheese onto the pork. Sprinkle parsley on pinnacle. Fold inside the pointiest stop 1/3 of the manner. Fold in the sides. Give beef any other fold; fold last stop on top. Flip cutlets seam-facet down inside the plastic wrap and lightly pound until flattened.
- Unwrap cutlets and season again with salt, pepper, and cayenne. Dust on all aspects with flour till lightly coated. Place crushed egg and bread crumbs in shallow dishes. Dredge every cutlet in egg, then cover with bread crumbs. Let cutlets rest for 10 to fifteen mins.
- Heat as a minimum 1/four inch oil in a pan over medium heat. Cook each cutlet until crust is browned and until meat springs again while poked, 4 to five mins per aspect.
Notes :
- Any slight cheese will do. Substitute everyday bread crumbs for the panko if desired.
- You can bread these beforehand of time and refrigerate until you are geared up to begin frying.
- Cooking time will range based on thickness of your cutlet. Try now not to cook past one hundred forty five degrees F (sixty three stages C), as it will dry out. However, the trouble with testing with a thermometer is that you will have warm juices spurting out, which might be a shame.
- We have decided the nutritional fee of oil for frying based totally on a retention fee of 10% after cooking. Amount will vary relying on cooking time and temperature, ingredient density, and precise type of oil used.
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