{"id":1112,"date":"2020-01-19T08:21:30","date_gmt":"2020-01-19T13:21:30","guid":{"rendered":"https:\/\/recettes.carlrobitaille.org\/?p=1112"},"modified":"2020-01-21T06:10:48","modified_gmt":"2020-01-21T11:10:48","slug":"filets-de-porc-farcis-et-panes","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=1112","title":{"rendered":"Filets de porc farcis et pan\u00e9s"},"content":{"rendered":"\n<p><strong>Source :<\/strong><a href=\"https:\/\/www.allrecipes.com\/recipe\/270299\/folded-pork-cutlets\/\">https:\/\/www.allrecipes.com\/recipe\/270299\/folded-pork-cutlets\/<\/a><\/p>\n\n\n\n<p><strong>Note :<\/strong> Je remplace le Monterey Jack par du cheddar et le persil par du thym.<\/p>\n\n\n\n<p>Garder les autres morceaux de porc au frigo pendant qu&#8217;on pr\u00e9pare une pi\u00e8ce.<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 (1 pound) pork tenderloin, trimmed<\/li><li>kosher salt to taste<\/li><li>freshly ground black pepper to taste<\/li><li>1 pinch cayenne pepper<\/li><li>4 teaspoons Dijon mustard<\/li><li>2 ounces Monterey Jack cheese<\/li><li>2 tablespoons chopped fresh Italian parsley<\/li><\/ul>\n\n\n\n<p>For the breading :<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>2 tablespoons all-purpose flour, or as needed<\/li><li>1 egg, beaten<\/li><li>1 cup panko bread crumbs, or as needed<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li>Olive oil for frying<\/li><\/ul>\n\n\n\n<p><strong>Directions <\/strong>:<\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Cut tenderloin in half lengthwise. Place each half between two sheets of plastic wrap and pound to 1\/8-inch thickness.<\/li><li>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. <\/li><li>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.<\/li><li>Unwrap cutlets and season again with salt, pepper, and cayenne. <\/li><li>Dust on all sides with flour until lightly coated. <\/li><li>Place beaten egg and bread crumbs in two shallow dishes. <\/li><li>Dredge each cutlet in egg, then cover with bread crumbs. <\/li><li>Let cutlets rest for 10 to 15 minutes.<\/li><li>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.<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Folded Pork Cutlet (Layered Pork Katsu) \u2013\u00a0Food Wishes\" width=\"584\" height=\"329\" src=\"https:\/\/www.youtube.com\/embed\/JrWwFIdsWXg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Source :https:\/\/www.allrecipes.com\/recipe\/270299\/folded-pork-cutlets\/ 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&#8217;on pr\u00e9pare une pi\u00e8ce. Ingredients 1 (1 pound) pork tenderloin, trimmed kosher salt &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=1112\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[],"class_list":["post-1112","post","type-post","status-publish","format-standard","hentry","category-porc"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1112"}],"version-history":[{"count":5,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1112\/revisions"}],"predecessor-version":[{"id":1130,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/1112\/revisions\/1130"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}