Check out the recipe: www.allrecipes.com/Recipe/270299/Folded-Pork-Cutlets/

"Any time we're pounding meat, we're going to want to start off slow" Chef John never disappoints with multi purpose advice 1:22

Little miss muffet was eating a cutlet, Cheasoned with White Irish cheddar. She chewed and she chewed, But deep down she knew Gruyere would have been better.

I made this with a cream cheese sweet chili filling.... It was like biting into a warm crunchy slice of AWESOMENESS!!

"I don't want a bunch of melty cheese flowing out when I cut into it" WELL I DO SIR.

You are the Warren Buffet of Your Folded Pork Cutlet! 👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾😬😬😬😬😬

Just want to truly thank you. I have been devouring your videos. Down side is I’m ravenously hungry most of the time but the up side is I feel like I’m going to culinary school. These are things I’ve always wanted to know how to cook and you are the kindest, gentlest, most interesting and most importantly, wittiest teacher I’ve ever had. 🥇

You gotta know when to fold em.

That was a new take on the ole' tappa tappa!

Dear Chef John, I've been shamelessly using your videos for awhile, enjoying the results and never said thank you. But after preparing this recipe,. I just have to say big THANK YOU for sharing your techniques and recipes. It's just amazing how ordinary pork tenderloin turned into something so delicate and flavorful. Thank you so much

Chef John:"We're seasoning with cheese, or as we call it in the business..." Me:"Don't do it... Don't do it!" Chef John:"Cheese-oning!" Me:"Goddamn it... he did it."

You must like this - you 'taste-tested ' almost the entire cutlet... Well done.

I’m already thinking sundried tomato, basil and Parmesan!

Thank you, chef. You always make my holidays yummier.

A thoughtful pounding. An ardent wish of many.

Thank you.

You and your teaching methods are always such a treat Chef John

BRAVO!

Another master piece. Thank you for sharing.

Chef John, you are the best. I've watched for years, I watch everything. I've modified and used in my restaurant and every so often learn a new thing again. Like sheeting meat and 'folding'. Thank you. May your tribe increase.

Chef John has the best commentors on KZfaq. Perhaps the best on the internet.

Not only is this more flavorful and imaginative than a single breaded pork cutlet, it's also *four times as much meat* as one little scrap of pork ;-)

Looks great. Thanks Chef John.

Very interesting. Never seen something done like this. Nice video Chef!

I love the recipe and the singing, “And as always, enjoy.”

Chef, has anyone ever told you you are the best? Because you are the best.

Looks fantastic! Thank you chef.

Rectangular perfection!

Must say this will be a prep I will use.

Yup, giving thos a try soon... looks great.

You have definitely trained me well chef. I was already thinking of an Italian style version replacing the mustard with a thin swipe of pesto and the Monterrey for a little parmigiano or pecorino, and using Italian seasoned crumbs on the outside. Or one with roasted red pepper jelly on the inside and some fresh herb with Panko crumbs

Thank you. It looks delicious!!😻

I like to eat. I like to cook. I like pork. I like to have fun. So thank you Chef John because this recipe set off fireworks !!! Patricia

I love seasoning the flour and the meat separately. Little white pepper and other in the flour and then the meat spices on/in the meat (surface abrasion)... delicate touch.

I made this and it was awesome! Thanks chef John!

ahhh the application is endless. it's essentially taking the scallion pancake approach of folding, but instead of folding dough 100x times you're folding a thin piece of meat. this is brilliant

This might be the first comment thread I've ever enjoyed in my life. Chef John never disappoints.

That folded pork cutlet looks delicious!! 🤤

Insanely delicious!

Thank you for a very interesting recipe. I agree 100% on the seasoning of the meat and not the flour. I tried that several years ago when I was making some fried fish. I felt I had much better control overall on the level of seasoning. And I didn't throw so much away in the flour I didn't use.

It's a pork pop tart!

mmmm one of the best videos for a while. Thank you.

Fabulous, I’ll be trying this, it pleased my eye very much. 🤔 hmm! Parmesan springs to mind.

Made this tonight , turned out great! Thanks for the recipe

Looks amaaaaazing!

Yup Chef John, I Gota Try this one ... we love our Pork here in Bulgaria!

I was indeed daydreaming by then but only about what to go with it. A good coleslaw goes nicely with it along with rice (short grained). This is the way I enjoyed it in Japan along with a good tonkatsu (pig cutlet) sauce ... think of Japanese bbq sauce. You can make this sauce or buy it. After all, you are the Fu Manchu of your tonkatsu. ...tried this way and was really goof! Thanks John. Other types of katsu are good too!

Loved the recipe but, but that lemon stole my heart!

So good! Fantastic idea!

As always - enjoyed !!

'Pork Loin 2 - The Cheezoning' coming to a theater near you.

Thanks Chef John! That looks amazing. That would be really good sous vide prior to breading and frying.

I made these three different ways for a small group of friends one night.. The first, exactly as you did. The second one, I spread a very VERY thin layer of mustard and added swiss cheese and spices. And for the third, I added shredded carrots, onions, and some leftover coleslaw mix, also very thinly. Fried them as instructed, and let them cool slightly. Using a pizza cutter, I cut them into strips and served them with a few dipping sauces (sweet/sour, aioli, and honey mustard. They were to die for. It was like a version of a Chinese dish we had years ago, but without having to be deep fried.

Bravo!

Great idea!

Love this 😊

What a beautiful pork fold!

This made me drool. A smash hit for sure.

Schnitzel X1000 Can't wait to try this out!!!!

I made this tonight and it was great . Thanks for the great idea

Chef John ur a friggen genius!!! Write a book already!!!!!!

My daughter has always loved breaded pork cutlets since she was 7 (now 31, I think) and this will even rock her world all the more! And yes, I was at 6:50, daydreaming of other versions of making this. I laughed so hard. Thank you!

I love watching your videos and listening to your instructions and commentary. You're like the Bob Ross of food. (Happy little pork cutlets)

Going to do this tomorrow! Thanks Chef John 🤗

YOUR VOICE, Its something else !!

The great cheeseaning. I love it.

One of the best katsu I’ve had was called a mile feuille beef cutlet! They rolled up razor thin slices of brisket to form a few layers of beef (like 20-25 layers). Then, breaded and deep fried! Served with Japanese curry.

Some of the food recipes you post, I'll never make them...but I love watching your videos. Your voice is sooo Soothing ❤❤

Chef John, yet another brilliant recipe! Thank you so much for sharing this with us! Love your narration. All of the adorable, funny things that you say. Thank you for the laughs! 💟🥂🤣👼

You're my hero !

You have successfully trained me, Chef John. Thank you.

made those, what a fantastic recipe!!

Yup. That was pretty damn awesome. Thank you chef.

This looks so great I cannot wait to try it!

browned nicely

Thank you, John. simple but quite interesting and most of all delicious.

Pork! One of our favorite meats here in the south! A little lemon always makes it delish for sure. Will have to try this soon, I know my family will LOVE.

❤ Love your recipes

Prepared your french omelette recipe today. Absolutely amazing.

This look so high class and fantastic !!! I am going to try that !

Ooh, a cordon Blu version of it. Yum.

Chef John, you've trained me so well, I couldn't help but think of variations. Chicken breast w/ minced garlic & cumin would probably be my first experiment.

genial merci beaucoup 😳💕

What perfect timing! Was thinking of doing a pork Katsu as part of a Hawaiian-inspired meal this weekend, and you just cinched that choice! What a grand way to take this dish to new levels!

I making this for dinner tonight. I love your channel I get excited everytime I get a notification that there is a new video.

Thank you for the dinner idea for this weekend! Dad loves sage so I think that's going to make its way in.

looks good!

Looks tasty!

Thanks for sharing. I love the simplicity. This and the "Hot-Brown Sandwich" procedure, I saw the other day, are definitely on my cooking 'to-do list'.

Awesome recipe.

Wow! I mean just WOW!!! My mouth was watering the whole time as you prepared this! I'm thinking some Dijon or a jalapeño dip to par with this! I will have to experiment!! What joy!!

Ok. I just made this dish for dinner and it's amazing! I mean wow! Thank you Chef John fir another killer dinner. I have tried many of your dishes and non disappoint. Every thing you cook is wonderful. Thanks again. Karen

Chef John what a great idea ,that looks delicious, going to give that a go tonight

Sounds awesome. Been looking for something new to do with pork.

I love it so good You are the best

Awesome! i'll do this dish tomorrow in my sunday lunch! thanks!

I have some next level Kiev recipes in mind now. Thanks Chef John!

I woulda never of thought of this, that's why I come here. thanks chef

Wow, that looks good. I will be making that next week for the family. Thank you once again Chef!

Made this for dinner. YUM! Amazing! Onlu issue I had is I don't have a meat pounder. Had to switch between a hammer and a water glass but the recipe still worked beautifully!