Stuffed Pork Cutlets
Ingredients List
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1 (1 pound) pork tenderloin, trimmed
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kosher salt to taste
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freshly ground black pepper to taste
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1 pinch cayenne pepper
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4 teaspoons Dijon mustard
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2 ounces Monterey Jack cheese
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2 tablespoons chopped fresh Italian parsley
Coating Ingredients:
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2 tablespoons all-purpose flour, or as needed
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1 egg, beaten
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1 cup panko bread crumbs, or as needed
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olive oil for frying
Preparation Instructions
Slice the pork tenderloin in half lengthwise. Place each portion between two sheets of plastic wrap and gently pound to a thickness of about 1/8 inch.
Peel off the top sheet of plastic wrap. Season the pork with salt, pepper, and cayenne, then spread a thin layer of Dijon mustard over the surface. Grate Monterey Jack cheese over the mustard and sprinkle with parsley.
Fold the narrow end of the pork inward about one-third of the way. Then fold in the sides. Make another fold, bringing the remaining end on top. Flip the cutlets so the seam side is down, then lightly pound until flattened. Unwrap the cutlets and season them again with salt, pepper, and cayenne.
Place the cutlets on a plate and lightly dust all sides with flour. In one shallow dish, beat an egg. In a second dish, spread out the breadcrumbs. Dip each cutlet into the egg, then press into the breadcrumbs to coat. Allow the cutlets to rest for 10 to 15 minutes.
Heat about 1/4 inch of olive oil in a pan over medium heat. Cook each cutlet in the hot oil, turning until the crust is golden brown and the meat bounces back when pressed, about 4 to 5 minutes per side.
Chef's Tips:
Any mild cheese works well for this recipe. You can swap out panko breadcrumbs for regular ones if you prefer.
You can prepare the breaded cutlets ahead of time and refrigerate them until you're ready to fry.
Cooking times will vary depending on the thickness of your cutlet. Be careful not to exceed 145°F (63°C), as the meat will dry out. However, using a thermometer may cause hot juices to leak out, which would be unfortunate.
Editor's Tip:
The nutritional value of the frying oil is calculated with an estimated retention of 10% after cooking. The actual amount may vary depending on cooking time, temperature, ingredient density, and the specific type of oil used.
Nutrition Information (per serving)
| 825 | Calories |
| 51g | Fat |
| 47g | Carbs |
| 57g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 825 | |
| % Daily Value * | |
| Total Fat 51g | 65% |
| Saturated Fat 14g | 72% |
| Cholesterol 234mg | 78% |
| Sodium 986mg | 43% |
| Total Carbohydrate 47g | 17% |
| Dietary Fiber 1g | 2% |
| Total Sugars 0g | |
| Protein 57g | 113% |
| Vitamin C 7mg | 7% |
| Calcium 239mg | 18% |
| Iron 3mg | 19% |
| Potassium 688mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5