Crispy Pork Cutlets

Golden crisp pork cutlets are served with Chef John's delicious cream gravy that's flavored with pickles, jalapeño pepper, and green onions.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 748 Calories

Ingredients

• 2 eggs, beaten
• 2 tablespoons butter
• salt to taste
• salt and freshly ground black pepper to taste
• 1 jalapeno pepper, seeded and minced
• 1 pinch cayenne pepper, or to taste
• 2 tablespoons all-purpose flour, or as needed
• 2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
• 3 cups panko bread crumbs
• 1 bunch green onions, chopped, green tops reserved
• 1 teaspoon Worcestershire sauce, or to taste
• 1.5 tablespoons all-purpose flour
• 0.25 teaspoon freshly ground black pepper, or more to taste
• 0.5 cup vegetable oil for frying
• 0.33333334326744 cup diced dill pickles
• 1.5 cups cold milk, or more as needed

Recipe Instructions

Step 1

Place pork pieces between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.

Step 2

Transfer pork pieces to a plate and season both sides generously with salt and black pepper; sprinkle with 2 tablespoons of flour, lightly coating both sides. Pour eggs over pork, turning to coat.

Step 3

Place panko in a shallow bowl; place pork pieces in panko, pressing firmly to coat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic wrap, and refrigerate for 15 minutes.

Step 4

Meanwhile, melt butter in a skillet over medium heat. Stir in pickles, jalapeño pepper, and green onions; cook and stir until onions have softened, about 3 minutes. Sprinkle in 1 1/2 tablespoons flour; cook and stir for 3 minutes.

Step 5

Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning; set sauce aside.

Step 6

Serve cutlets topped with sauce.

Step 7

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, and the crust is well-browned, 4 to 5 minutes per side.

Step 8

Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.