Ingredients
2
2 servings
- •1 (1 pound) pork tenderloin, trimmed
- •kosher salt to taste
- •freshly ground black pepper to taste
- •1 pinch cayenne pepper
- •4 teaspoons Dijon mustard
- •2 ounces Monterey Jack cheese
- •2 tablespoons chopped fresh Italian parsley
- •2 tablespoons all-purpose flour, or as needed
- •1 egg, beaten
- •1 cup panko bread crumbs, or as needed
- •olive oil for frying
Instructions
- Cut pork tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1/8-inch thickness.
- Remove top layer of plastic wrap. Season pork with salt, pepper, and cayenne; spread a thin layer of Dijon mustard on top. Grate Monterey Jack cheese over mustard and sprinkle with parsley.
- Fold in the pointiest end 1/3 of the way. Fold in the sides. Give pork another fold; fold remaining end on top. Flip cutlets seam-side down in the plastic wrap and lightly pound until flattened. Unwrap cutlets and season again with salt, pepper, and cayenne.
- Place cutlets onto a plate and dust on all sides with flour until lightly coated. Place beaten egg into a shallow dish; place bread crumbs into a second shallow dish. Dredge each cutlet in egg, then press in bread crumbs to coat. Let cutlets rest for 10 to 15 minutes.
- Heat at least 1/4 inch olive oil in a pan over medium heat. Cook each cutlet in hot oil until crust is browned and meat springs back when poked, 4 to 5 minutes per side.
Nutritional Facts
Per 2 servings
- Calories: 825
- Carbohydrate: 47g
- Fat: 51g
- Fiber: 1g
- Protein: 57g
- Sugar: 0g
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