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.

Besides figuring out what to flavor yours with, the other main
challenge 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 folding and cheese inside will help keep things 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 usually 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 really do hope you give it a try soon. Enjoy!

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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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