Name: Pork Tenderloin Milanese (Cheesy Breaded Cutlet)
Cuisine: イタリアン
Ingredients: 300g pork tenderloin (2 pieces); 30g maitake mushrooms; 1 egg; Flour, to taste; 60g fine breadcrumbs; 15–20g grated Parmesan cheese (approx. 1/4 the amount of breadcrumbs); Salt, to taste; Black pepper, to taste; 20g butter; 2–3 tbsp olive oil (for frying); 1/2 tsp olive oil (for egg wash); Lemon, optional; Grated Parmesan cheese, black pepper, and olive oil, to taste (for finishing)

About "Pork Tenderloin Milanese (Cheesy Breaded Cutlet)"

This recipe adapts the traditional Milanese dish, Cotoletta alla Milanese, for home cooks through a collaboration between Chef Tsutomu Ochiai and Chef Hayato Morita. Pork tenderloin is tenderized using the natural enzymes of minced maitake mushrooms, then coated in cheesy breadcrumbs and pan-fried to a beautiful golden brown. It is packed with professional hacks, such as using an empty bottle to flatten the meat and combining small scraps into a single cutlet. Cooked gently over medium heat at around 140–150°C (280–300°F) to prevent the cheese from burning, this dish is incredibly flavorful on its own without any sauce, relying solely on the savory cheese and rich pork.

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Tips for Making "Pork Tenderloin Milanese (Cheesy Breaded Cutlet)"

Prep
- Spread minced maitake mushrooms thinly over the pork tenderloin and let sit for 3 minutes. The protease enzymes in the mushrooms break down proteins, making the meat incredibly tender.
Prep
- Butterfly the meat by slicing horizontally, then place it between plastic wrap and roll an empty bottle over it to flatten it evenly to a 5mm thickness. Press and spread rather than pounding.
Prep
- Place small scraps next to the main piece of meat and roll them together to fuse them into a single cutlet. This 'two-in-one' technique prevents any waste.
Seasoning
- Since the cutlet is served without sauce, season both sides generously with salt and let rest for 4 minutes before cooking to build a flavorful base.
Breading
- Add leftover minced maitake and 1/2 tsp of olive oil to the egg wash to significantly enhance the aroma of the finished dish.
Breading
- Use fine breadcrumbs mixed with grated Parmesan cheese at a 4:1 ratio. Press firmly to adhere, then score a crosshatch pattern with the back of a knife for a beautiful presentation.
Heat Control
- Because the breadcrumbs contain cheese, they burn easily at high heat. Fry gently in olive oil and butter at 140–150°C (280–300°F) to bring out the best cheesy aroma.
Heat Control
- Gently shake the pan continuously to distribute the oil. Use the 'arroser' technique, spooning hot fat over the meat to cook it evenly from both sides.
Heat Control
- Increase the heat slightly after flipping the meat to compensate for the drop in pan temperature.
Finishing
- Let the cutlet rest for 1–2 minutes after cooking. Serve with a salad of arugula and tomatoes tossed with salt, pepper, lemon, olive oil, and Parmesan cheese for a fresh, colorful touch.

Ingredients for "Pork Tenderloin Milanese (Cheesy Breaded Cutlet)"

13 items

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300gpork tenderloin (2 pieces)
30gmaitake mushrooms
1egg
Flour,to taste
60gfine breadcrumbs
15–20ggrated Parmesan cheese (approx. 1/4 the amount of breadcrumbs)
Salt,to taste
Blackpepper, to taste
20gbutter
2–3tbsp olive oil (for frying)
1/2tsp olive oil (for egg wash)
Lemon,optional
GratedParmesan cheese, black pepper, and olive oil, to taste (for finishing)

How to Make "Pork Tenderloin Milanese (Cheesy Breaded Cutlet)"

1
[Prep with Maitake] Finely mince the maitake mushrooms (or use a food processor) and spread a thin layer over the pork tenderloin. Let sit for about 3 minutes. (The protease enzymes in maitake mushrooms tenderize the meat.)
2
[Butterflying the Meat] Slice horizontally through the thickness of the pork tenderloin to butterfly it, making it easier to flatten. Keep all the scraps instead of discarding them.
3
[Flattening the Meat] Place the meat between sheets of plastic wrap or in a bag. Using the bottom of an empty bottle or a rolling pin, roll and press outward to flatten it evenly to a thickness of about 5mm. Focus on pressing and spreading rather than pounding with brute force. Place any scraps next to the main piece of meat and roll them together to fuse them into a single large cutlet (the 'two-in-one' technique).
4
[Seasoning] Season both sides of the meat with salt and black pepper, then let it rest for about 4 minutes.
5
[Coating with Flour] Lightly dust both sides of the meat with flour, shaking off any excess thoroughly.
6
[Preparing the Egg Wash] Beat the egg, then mix in the remaining minced maitake mushrooms and 1/2 tsp of olive oil.
7
[Making Cheesy Breadcrumbs] Mix the breadcrumbs and grated Parmesan cheese together at a ratio of 4 parts breadcrumbs to 1 part cheese.
8
[Breaded Coating] Coat the meat in the order of flour, egg wash, and then cheesy breadcrumbs, pressing the breadcrumbs firmly to adhere. Finally, use the back of a knife to score a crosshatch pattern on the surface.
9
[Pan-frying] Heat 2–3 tbsp of olive oil and 20g of butter in a skillet over medium heat. Once the butter is completely melted, foaming, and fragrant, add the meat.
10
Gently shake the skillet continuously while frying, and spoon the hot fat over the top of the meat (arroser). Fry gently over medium heat at about 140–150°C (280–300°F). Once the bottom is golden brown and the pinkness in the center of the meat begins to fade, flip it over.
11
Since flipping the meat lowers the pan's temperature, increase the heat slightly and fry the other side until it is also golden brown.
12
[Resting] Once cooked, turn off the heat and let the meat rest for 1 to 2 minutes.
13
[Finishing] Plate the cutlet and top with grated Parmesan cheese, black pepper, olive oil, and lemon to taste. Serve with a side salad of arugula and tomatoes tossed with salt, pepper, lemon, olive oil, and Parmesan cheese for extra color and freshness.

Detailed Commentary on "Pork Tenderloin Milanese (Cheesy Breaded Cutlet)"

* Content organized by topics from the video.

History of the Golden Milanese Cutlet

In this second collaboration with Chef Tsutomu Ochiai, we tackle 'Cotoletta alla Milanese' (Milanese Cutlet), a traditional dish from Milan, Lombardy. Chef Ochiai shared an interesting historical anecdote: Milan is famous for its saffron-infused golden 'Risotto alla Milanese,' which wealthy locals used to top with real gold leaf. The term 'Milanese' for the cutlet reflects this luxurious heritage, mimicking the gold leaf by frying the breadcrumbs to a rich, golden-brown finish. This recipe brings this historic, premium cutlet to home kitchens using cheap, easy, and delicious techniques.

Tenderizing with Maitake Enzymes and Knife Skills

While veal is traditionally used in Italy, it can be hard to find in Japan, so we use affordable and tender pork tenderloin instead. Meat expert Hayato Morita introduces a signature enzyme-tenderizing hack: coating the meat with minced maitake mushrooms. The protease enzymes in the mushrooms break down proteins, making the pork incredibly soft and fluffy. Chef Ochiai cuts a 200g pork tenderloin into steak-sized portions, butterflies them, and preps them for flattening. Even the smallest scraps are saved to be seamlessly combined later, ensuring no waste.

Flattening Meat with an Empty Bottle

After spreading minced maitake over the pork, it is covered with plastic wrap and flattened. Since most households don't own a meat mallet, Chef Ochiai shares a brilliant hack: using an empty bottle. The key is not to pound with brute force, but to roll and press the bottle to spread the meat outward until it is evenly 5mm thick. Chef Ochiai's professional technique shines here: by placing small scraps next to the main piece and rolling them together, they fuse into a single large cutlet. This 'two-in-one' technique ensures no meat goes to waste. The leftover maitake is mixed into the egg wash.

Chef Ochiai's Hacks for Flavorful Breading

The meat is seasoned with salt on both sides and rested for 4 minutes. Since this cutlet is enjoyed without sauce, this seasoning is crucial. Next, it is lightly dusted with flour, shaking off any excess. Chef Ochiai's breading process is full of clever hacks. He adds the leftover minced maitake and about half a teaspoon of olive oil to the egg wash, which dramatically enhances the aroma. He uses fine breadcrumbs mixed with grated Parmesan cheese at a 4:1 ratio. After pressing this mixture firmly onto the meat, he scores a crosshatch pattern on the surface with the back of a knife for an elegant presentation.

Perfect Heat Control for Butter and Cheese Aromas

For the frying step, heat olive oil (about 2-3 tbsp) and butter (20g) over medium heat. Once the butter melts, foams, and becomes fragrant, add the meat. The secret to preventing the cutlet from burning is to gently shake the pan constantly, ensuring the oil coats the meat evenly. Use a spoon to baste the top of the meat with hot fat (arroser) to cook it evenly from both sides. The kitchen fills with the rich aroma of toasted cheese and butter. Once the edges turn golden and the pink center fades, flip it. Increase the heat slightly after flipping to maintain the pan's temperature.

Tasting, Culinary Philosophy, and Staff Pasta

The finished cutlet is served with a refreshing salad of arugula and tomatoes tossed with salt, pepper, lemon, olive oil, and Parmesan cheese, topped with extra grated cheese. Tasting it, Morita was amazed by its tenderness and rich flavor. When asked why it is fried at a lower temperature of 140°C, Chef Ochiai explained that the cheese in the breadcrumbs burns easily at high heat, so gentle frying maximizes the savory cheese flavor. After filming, Chef Ochiai treated the crew to two quick staff pastas, sharing his philosophy: 'The most important thing is to stay flexible, embrace great ingredients and new tools, and cook to make people happy.'

About 予約7年待ち「肉の鬼才」森田隼人の料理研究所

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