Ingredients for 2 Portions
1 trimmed pork tenderloin, split in half lengthwise
salt, freshly ground black pepper, and cayenne to taste
4 tsp Dijon mustard
2 oz grated cheese, or as needed (Monterey jack, white cheddar, or gruyère)
2 Tbsp 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 ¼ inch of oil in the pan is recommended)
Directions
Trim tenderloin and split evenly, lengthwise. Place each half in plastic wrap and pound to about ⅛-inch thickness. Season each half with salt, pepper, cayenne, 2 teaspoons dijon mustard, 1 ounce grated cheese, and 1 tablespoon Italian parsley. Beginning with the narrowest end, fold in ⅓ of the total length, fold in both sides to square it off, fold lengthwise another third, then fold the remaining tenderloin onto the cutlet. Turn so seam side is down. Lightly tap with pounder to force any air pockets from the cutlet.
Season the outside of each cutlet with salt, pepper, and cayenne pepper. Dust with flour, dredge through beaten egg, then coat evenly with breadcrumbs. Allow to rest for a 10-15 minutes.
In olive oil over medium heat, fry each cutlet for 4-5 minutes per side or until cooked through and golden brown. Do not allow the oil to overheat.
Rest for a few minutes then serve with lemon or your favorite sauce.