Note : Je remplace le Monterey Jack par du cheddar et le persil par du thym.
Garder les autres morceaux de porc au frigo pendant qu’on prépare une pièce.
- 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
For the breading :
- 2 tablespoons all-purpose flour, or as needed
- 1 egg, beaten
- 1 cup panko bread crumbs, or as needed
- Olive oil for frying
- Cut tenderloin in half lengthwise. Place each half 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 top. Grate Monterey Jack cheese onto the pork. Sprinkle parsley on top.
- 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.
- Dust on all sides with flour until lightly coated.
- Place beaten egg and bread crumbs in two shallow dishes.
- Dredge each cutlet in egg, then cover with bread crumbs.
- Let cutlets rest for 10 to 15 minutes.
- Heat at least 1/4 inch oil in a pan over medium heat. Cook each cutlet until crust is browned and until meat springs back when poked, 4 to 5 minutes per side.