Tender Pork Tenderloin Cheese Cutlet
# Making Special Pork Tenderloin Cheese Cutlets
Enjoy a special cheese cutlet made with pork tenderloin, typically used for braised dishes or stews. This recipe offers a wonderfully tender texture, different from pork loin, with a crispy exterior and melty cheese inside. Here’s how to make a delicious cutlet at home.
Cutlet Ingredients- 450g pork tenderloin (about 2-3 cm thick)
- 1 cup all-purpose flour
- 3 cups panko breadcrumbs
- Pinch of black pepper
- Pinch of salt
- 1 egg
- 4 slices of cheese
- 5 leaves of mini cabbage (for serving)
- 1/4 head of broccoli (for serving)
Cutlet Sauce Ingredients- 1/4 onion (finely chopped)
- 1 pack pear juice (100ml)
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp cornstarch
- 1 tbsp honey
- 1/4 onion (finely chopped)
- 1 pack pear juice (100ml)
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp cornstarch
- 1 tbsp honey
Cooking Instructions
Step 1
First, prepare the pork tenderloin. About 450g is a good portion for making cutlets.
Step 2
Cut the tenderloin lengthwise in half. Be careful not to cut all the way through.
Step 3
Slice the halved tenderloin again horizontally, making it thin like a butterfly cut. You will have a total of 4 pieces.
Step 4
This slicing method helps control the thickness of the cutlet and ensures it cooks through evenly. As shown in the photo, make shallow cuts without fully separating the meat, then gently open it.
Step 5
If using thick cuts of meat, gently pound the surface with the back of a knife or a meat mallet to even out the thickness. Pound gently to avoid squeezing out the juices.
Step 6
Lightly season the surface of the meat with salt and pepper. Be careful not to oversalt.
Step 7
Lay out plastic wrap, place a slice of cheese on the meat, and roll it up tightly like a sushi roll. Ensure the cheese is enclosed within the meat.
Step 8
Wrap the rolled tenderloin tightly in plastic wrap and let it rest in the refrigerator for 5 minutes. This helps the shape set firmly, preventing it from unraveling during frying.
Step 9
Now, let’s prepare the cutlet for frying. First, lightly coat the surface of the rolled tenderloin with all-purpose flour. The flour helps the egg wash adhere better.
Step 10
Avoid applying too thick a layer of flour, as it can make the coating heavy. Lightly dust the surface and then gently shake off any excess flour.
Step 11
Dip the floured tenderloin into the beaten egg, ensuring it’s fully coated. The egg wash acts as a binder for the breadcrumbs.
Step 12
Next, generously coat the cutlet with panko breadcrumbs. Press the tenderloin into the breadcrumbs to ensure an even and thick coating on all sides.
Step 13
Once all the pieces are coated with breadcrumbs, they are almost ready to be fried. Press the breadcrumbs firmly to prevent them from falling off during cooking. You’ve almost completed the cutlet prep!
Step 14
If using an air fryer, lightly brush the cutlets with cooking oil for extra crispiness. Place them in a preheated air fryer at 190°C (375°F) and cook for 15 minutes, or until golden brown. Flipping them halfway through is recommended for even cooking.
Step 15
Let’s make the sauce. Lightly oil a pan and sauté the finely chopped onion over medium-low heat until translucent.
Step 16
Once the onions are softened, add the pear juice. The natural sweetness from the pear juice will enhance the sauce’s flavor.
Step 17
Bring the mixture to a simmer over medium heat, stirring to combine. Reduce the heat to low and let it gently simmer and reduce.
Step 18
Add the ketchup, soy sauce, and oyster sauce. Use honey for sweetness instead of sugar to control the flavor profile. Stir continuously as the sauce simmers.
Step 19
Finally, prepare a slurry by mixing 1 tbsp cornstarch with 2 tbsp water. Stir this into the sauce and cook until it thickens. Remove from heat and let it cool slightly; the sauce will become more viscous as it cools.
Step 20
Time to plate your masterpiece! Arrange the mini cabbage leaves and briefly blanched broccoli as garnishes. Slice the golden-brown air-fried cutlet and place it artfully on the plate.
Step 21
Serve with warm rice, shredded lettuce, and carrots for a complete and satisfying meal. Drizzle the homemade sauce over the cutlet and enjoy!
