Folded Pork Cutlet (Layered Pork Katsu)
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Date: 2019-07-25
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Comments and reviews: 9
Ash Smith
Hi John, I got into EDC last year and have a few knives around the 5/600 price range, folding knives, including a CRK, in addition I have a nice set of Scanpan knives in my kitchen and was thinking I'd buy some King Whetstones 250/1000/4000 & 8000 plus a strop. What methods do you use to keep your no-doubt-expensive knives sharp? Could you please do a video on this. Thanks, Ash
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Hi John, I got into EDC last year and have a few knives around the 5/600 price range, folding knives, including a CRK, in addition I have a nice set of Scanpan knives in my kitchen and was thinking I'd buy some King Whetstones 250/1000/4000 & 8000 plus a strop. What methods do you use to keep your no-doubt-expensive knives sharp? Could you please do a video on this. Thanks, Ash
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Shawn Hanatani
I saw Katsu in the title so thought it would be like Japanese Tonkatsu. But wow its amazing how you can Americanize something, calling this Katsu is a bit misleading. Im sure this is tasty but I prefer to keep things simple. typically just salt and pepper seasoning or at most add nori or some pickled plum paste. And deep frying is a must.
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I saw Katsu in the title so thought it would be like Japanese Tonkatsu. But wow its amazing how you can Americanize something, calling this Katsu is a bit misleading. Im sure this is tasty but I prefer to keep things simple. typically just salt and pepper seasoning or at most add nori or some pickled plum paste. And deep frying is a must.
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Wayne S
I wonder if this technique will work with chicken breast. I don't see why it wouldn't. I'm thinking of some Mexican seasoning, perhaps, some cumin and of course cayenne, with cheddar and chopped cilantro. Hmm. By the way, I season my meat but also season my flour. I figure it can't hurt to do both, and my family's pretty happy with my cooking.
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I wonder if this technique will work with chicken breast. I don't see why it wouldn't. I'm thinking of some Mexican seasoning, perhaps, some cumin and of course cayenne, with cheddar and chopped cilantro. Hmm. By the way, I season my meat but also season my flour. I figure it can't hurt to do both, and my family's pretty happy with my cooking.
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Robert Fowkes
Doing it Sir John's way, slicing the tenderloin the long way, didn't work for me. The pounded-out cutlet was long, irregular and too narrow to make a nice package. Luckily these tenderloins come in pairs. For the 2nd tenderloin I cut it in half, just straight across the short way. Much easier to pound into a shape that works. Delicious
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Doing it Sir John's way, slicing the tenderloin the long way, didn't work for me. The pounded-out cutlet was long, irregular and too narrow to make a nice package. Luckily these tenderloins come in pairs. For the 2nd tenderloin I cut it in half, just straight across the short way. Much easier to pound into a shape that works. Delicious
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Leyla Sardinha
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
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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
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Frank Reiser
Had to tried this. Flattening the pork filet took some time. We folded the second piece only once to have a better shape. So we ended up in one nice shape piece and one a little more like a big chunk. Next time I go for some nice simple chops of pork filets with a better taste I guess. But I liked the idea in this recipe
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Had to tried this. Flattening the pork filet took some time. We folded the second piece only once to have a better shape. So we ended up in one nice shape piece and one a little more like a big chunk. Next time I go for some nice simple chops of pork filets with a better taste I guess. But I liked the idea in this recipe
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atrinka rac
these cutlets are called Flamenquines in the south of Spain They stuff the cutlets with Garlic, parsley, salt, pepper, serrano ham thinly sliced and sometimes Manchego cheese delish The only difference is that in Spain they make a roll. I'll try your recipe Thanks and go check los flamenquines
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these cutlets are called Flamenquines in the south of Spain They stuff the cutlets with Garlic, parsley, salt, pepper, serrano ham thinly sliced and sometimes Manchego cheese delish The only difference is that in Spain they make a roll. I'll try your recipe Thanks and go check los flamenquines
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John Fox
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.
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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.
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Steve Logan
Yep, looks good, chef john is very experienced with the poke to doneness method. If you are not, i highly suggest a digital thermometer, cost about 10 bucks. Get sick 1 time and you will wish you had, and then you will buy 1. Especially with poultry. Skip the get sick method, and get 1.
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Yep, looks good, chef john is very experienced with the poke to doneness method. If you are not, i highly suggest a digital thermometer, cost about 10 bucks. Get sick 1 time and you will wish you had, and then you will buy 1. Especially with poultry. Skip the get sick method, and get 1.
reply
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