Stuffed Pork Cutlets

Divide the pork tenderloin into two equal halves along its length. Place each half between two sheets of plastic wrap and gently hammer them into an even 1/8-inch thickness using a mallet or rolling pin.

Carefully lift the top layer of plastic wrap and sprinkle pork with salt, pepper, and a pinch of cayenne to add flavor. Spread a thin layer of tangy Dijon mustard evenly over the top surface, followed by a sprinkle of grated Monterey Jack cheese and some chopped parsley for added zest.

Begin folding the pork in half, starting from the pointiest end and working your way inward 1/3 of the way. Continue folding in the sides, then give the pork another fold to secure it all together. Flip the cutlets over and press down on them gently in the plastic wrap to flatten them slightly. Remove the plastic wrap, season the pork once again with salt, pepper, and a dash of cayenne.

Arrange the cutlets on a plate and lightly dust all sides with flour to create a crispy coating. In a separate dish, beat an egg and place it alongside some bread crumbs in another shallow container.

Dip each cutlet into the beaten egg, coating it evenly, then press the bread crumbs onto the pork to create a crunchy exterior. Allow the cutlets to rest for 10-15 minutes, allowing the coating to set.

Heat a generous amount of olive oil in a pan over medium heat until it reaches at least 1/4 inch deep. Cook each cutlet in the hot oil, flipping them over occasionally, until the crust is golden brown and the meat springs back when poked, taking about 4-5 minutes per side.