Crispy Pork Cutlets

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Description

I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

Ingredients

  • 2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
  • salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour, or as needed
  • 2 eggs, beaten
  • 3 cups panko bread crumbs
  • 2 tablespoons butter
  • ⅓ cup diced dill pickles
  • 1 jalapeno pepper, seeded and minced
  • 1 bunch green onions, chopped, green tops reserved
  • 1 pinch cayenne pepper, or to taste
  • 1 ½ tablespoons all-purpose flour
  • 1 ½ cups cold milk, or more as needed
  • 1 teaspoon Worcestershire sauce, or to taste
  • ¼ teaspoon freshly ground black pepper, or more to taste
  • ½ cup vegetable oil for frying
  • salt to taste

Instructions

  1. Place pork pieces between two sheets of heavy plastic (resealable freezer bags work well) on a solid
  2. level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
  3. Transfer pork pieces to a plate and season both sides generously with salt and black pepper; sprinkle with 2 tablespoons of flour
  4. lightly coating both sides. Pour eggs over pork
  5. turning to coat.
  6. Place panko in a shallow bowl; place pork pieces in panko
  7. pressing firmly to coat on both sides. Transfer breaded cutlets to a clean plate
  8. cover with plastic wrap
  9. and refrigerate for 15 minutes.
  10. Meanwhile
  11. melt butter in a skillet over medium heat. Stir in pickles
  12. jalapeño pepper
  13. and green onions; cook and stir until onions have softened
  14. about 3 minutes. Sprinkle in 1 1/2 tablespoons flour; cook and stir for 3 minutes.
  15. Slowly stir in 2 to 3 tablespoons cold milk
  16. whisking constantly. Stir in remaining milk
  17. Worcestershire sauce
  18. and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning; set sauce aside.
  19. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add 1/2 of the breaded pork cutlets and cook until pork is no longer pink inside
  20. and the crust is well-browned
  21. 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
  22. Serve cutlets topped with sauce.

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 1 hr 5 mins

Servings: 4

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