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.
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. 🥇
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, 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.
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
Might I recommend an alternative - start with a chicken breast instead of a pork tenderloin and add some dijon mustard, flavorful ham (or prosciutto) and swiss cheese). That way, instead of being the John Cleese of your Melty Cheese, you can be the Elizabeth Shue of your Folded Chicken Cordon Bleu (Katsu!) =)
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.
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."
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!
I am loving your pork recipes. I work for a pork processor and have access to a lot of good pork cuts. I make scrapple at work and I would love to see videos of using it or making from scratch.
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.
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
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.
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, 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! 💟🥂🤣👼
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!!
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'.
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.
Chef John: "We're seasoning with cheese..." My brain: "Ah, so we're 'cheesening.' I'm so clever!" Chef John: "Or as we say in the business, 'cheesening.'" Me: "MY LIFE IS NOW COMPLETE."
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.
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!
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!
I'm going to try this tonight - wish me luck! I'm going to serve it with a mushroom sauce so I may add a few well-chopped sautéed mushrooms to the stuffing. I'm excited!
It came out great! I ended up doing two with mushrooms (just a few!) and another where I replaced dijon with tomato paste (!), and sprinkled with bacon, fresh basil and parmesan. Both were excellent!
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 this technique! I used chicken instead of pork, and used an Indian spice blend in yogurt for the "filling." Came out with some delicious Indian-inspired chicken katsu!
I love Katsu! I can't eat pork but I imagine this would be equally stunning with chicken, which is what I always make katsu out of. Love this technique. I'll be trying it :)
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Check out the recipe: www.allrecipes.com/Recipe/270299/Folded-Pork-Cutlets/
Thanks now I want schnitzel and a nice lauger.
nice place. Thanks.
"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
just give it the ooooollllllllddddddddddddd pounda pounda
Feta Cheezz 😂😂😂😂😂😂
Ha ha. I'm with you. My thought was "That's what she said" I'm almost sorry for saying that, but not really. :)
Globalogues He didn't even hesitate. Hysterical and classy at the same time.
At least he was classy enough not to say "Any time we're pounding OUR meat..."
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.
Gage Smith 👏!
This is EPIC!!! 👏🏼
Genius 😃
...wow. I hope you feel good about yourself, because you damn well should. Nice job!
Jordan Arnold hahaha thanks! ❤️
I made this with a cream cheese sweet chili filling.... It was like biting into a warm crunchy slice of AWESOMENESS!!
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. 🥇
This might be the first comment thread I've ever enjoyed in my life. Chef John never disappoints.
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
You gotta know when to fold em.
Or when to put em on a stick!
@@carlajackson3137 😂😂😂 Right!
and know when to hold em.
Know when to run.
ROFL!
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.
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
Very interesting. Never seen something done like this. Nice video Chef!
You are the Warren Buffet of Your Folded Pork Cutlet! 👏🏾👏🏾👏🏾👏🏾👏🏾👏🏾😬😬😬😬😬
or the Little Miss Muffet
@@fluffycritter Ha! I like it! 😊
We Have A Winner! Welcome to the Winner's Circle.
Mmmm Buffet.....
Winner winner cutlet dinner!
A thoughtful pounding. An ardent wish of many.
"I don't want a bunch of melty cheese flowing out when I cut into it"
WELL I DO SIR.
After all, you are the Alicia Keys of your melted cheese.
Then go ahead, after all you are the Brad Pitt of how much cheese to put in it
Might I recommend an alternative - start with a chicken breast instead of a pork tenderloin and add some dijon mustard, flavorful ham (or prosciutto) and swiss cheese). That way, instead of being the John Cleese of your Melty Cheese, you can be the Elizabeth Shue of your Folded Chicken Cordon Bleu (Katsu!) =)
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
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.
Pork is the most popular meat for us Chinese as well🍻
We sure grow a lotta hogs in this here state. That's why the hog is the Hurricanes mascot!
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."
Would've been great to go with sease or something. Really shake things up!
And I'm so glad he did it 😂
You don't understand that chef's John's don't give us recipes, he gives ideas and everyone can modify them to his own tastes
This one was about the pun
@@tomasfell1453 Whoosh!
Chef, has anyone ever told you you are the best? Because you are the best.
You must like this - you 'taste-tested ' almost the entire cutlet... Well done.
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!
You and your teaching methods are always such a treat Chef John
Thank you, chef. You always make my holidays yummier.
I am loving your pork recipes. I work for a pork processor and have access to a lot of good pork cuts.
I make scrapple at work and I would love to see videos of using it or making from scratch.
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 ;-)
I’m already thinking sundried tomato, basil and Parmesan!
raiderking69 sundried tomatos would be too big, sundried tomato pesto could work
T H I C C doggo that’s a good idea too. I was going to chop up the tomatoes, BTW. But your idea is admittedly better. Thanks.
i got your back my man
yesss!
Chef John has the best commentors on TH-cam. Perhaps the best on the internet.
Another master piece. Thank you for sharing.
I love the recipe and the singing, “And as always, enjoy.”
Loved the recipe but, but that lemon stole my heart!
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
That was a new take on the ole' tappa tappa!
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.
It's a pork pop tart!
Or a porktart?
i thought it looked like toaster strudel
I love watching your videos and listening to your instructions and commentary. You're like the Bob Ross of food. (Happy little pork cutlets)
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
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.
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
By the way, I used thyme.
Some of the food recipes you post, I'll never make them...but I love watching your videos. Your voice is sooo Soothing ❤❤
you can make this with turkey.
BUT! BUT! squeezing lemon on any snitzel-like product is HEAVEN!
I making this for dinner tonight. I love your channel I get excited everytime I get a notification that there is a new video.
I have some next level Kiev recipes in mind now. Thanks Chef John!
Chef John ur a friggen genius!!! Write a book already!!!!!!
I made this tonight and it was great . Thanks for the great idea
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! 💟🥂🤣👼
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!!
'Pork Loin 2 - The Cheezoning' coming to a theater near you.
Pork Loin 2- Lost in New York
Pork Loin 2: Electric Cheezaloo
PORK LAWN!
Must say this will be a prep I will use.
Chef John what a great idea ,that looks delicious, going to give that a go tonight
mmmm one of the best videos for a while. Thank you.
Looks great. Thanks Chef John.
Looks fantastic! Thank you chef.
You have successfully trained me, Chef John. Thank you.
Thank you, John. simple but quite interesting and most of all delicious.
That folded pork cutlet looks delicious!! 🤤
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'.
Thanks Chef John! That looks amazing. That would be really good sous vide prior to breading and frying.
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.
Because obviously YOU are the Joseph Fritzel, of your multi layer Schnitzel! Greetings from Germany, love your show
Going to do this tomorrow! Thanks Chef John 🤗
Chef John: "We're seasoning with cheese..."
My brain: "Ah, so we're 'cheesening.' I'm so clever!"
Chef John: "Or as we say in the business, 'cheesening.'"
Me: "MY LIFE IS NOW COMPLETE."
😂😂😂
Can food get any better than this? That’s why I think I’m hooked on this channel so I can find out in the next episode 😋
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.
This look so high class and fantastic !!! I am going to try that !
Wow, that looks good. I will be making that next week for the family. Thank you once again Chef!
YOUR VOICE, Its something else !!
Yup, giving thos a try soon... looks great.
Awesome recipe.
Thank you. It looks delicious!!😻
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!
Yup Chef John, I Gota Try this one ... we love our Pork here in Bulgaria!
Food wishes has stepped up it's game on food.
Awesome! i'll do this dish tomorrow in my sunday lunch! thanks!
This made me drool. A smash hit for sure.
So good! Fantastic idea!
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!
Name another TH-camr that's been in the game as long as Chef John and never switched up or sold out on us #GoldStandard
Sounds awesome. Been looking for something new to do with pork.
A meat-velope!!!!!!
Saving this idea for this year's Christmas cards.
I'm going to try this tonight - wish me luck! I'm going to serve it with a mushroom sauce so I may add a few well-chopped sautéed mushrooms to the stuffing. I'm excited!
It came out great! I ended up doing two with mushrooms (just a few!) and another where I replaced dijon with tomato paste (!), and sprinkled with bacon, fresh basil and parmesan. Both were excellent!
Thank you for the dinner idea for this weekend! Dad loves sage so I think that's going to make its way in.
Cooked thinly sliced apple and goat cheese.
Midwest
And some chopped walnuts, too.
gross
Kevin Belden pork and apple go great together
Or maybe a little bit of grated apple and goat cheese folded into the port cutlet. Hmmm! What a team!
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!
JUST BOUGHT a loin today! you always seem to what I'm going to cook tonight !
CAN'T wait to try this dish. I think I will take ur advice and use the panko . The crunchier they Better!!!
made those, what a fantastic recipe!!
Rectangular perfection!
My vision version immediately went to skipping the breading and just grilling it. Thank you, CJ...this was a pork game-changer.
I woulda never of thought of this, that's why I come here. thanks chef
Schnitzel X1000 Can't wait to try this out!!!!
Prepared your french omelette recipe today. Absolutely amazing.
Yup. That was pretty damn awesome. Thank you chef.
Insanely delicious!
I was literally thinking "He's using it as Cheesoning" when you said it! I died! Ha ha ha ha!
I said it out loud! HAHA~!
Same!
Yep, totally saw it coming and it was the best! 😃
Ooh, a cordon Blu version of it. Yum.
I love this technique! I used chicken instead of pork, and used an Indian spice blend in yogurt for the "filling." Came out with some delicious Indian-inspired chicken katsu!
Looks amaaaaazing!
all we need is some white rice and some japanese curry
eDDy L that sounds good 👌🏻
eDDy L I’ll bring the fukujinzuke and rakkyo.
I love Katsu! I can't eat pork but I imagine this would be equally stunning with chicken, which is what I always make katsu out of. Love this technique. I'll be trying it :)