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Crispy Pork Cutlets
Crispy Pork Cutlets
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
65 minutes
Crispy pork cutlets with tangy cream gravy, made with pickles, jalapeño, and green onions by Chef John.
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
  • 0.33333334326744 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
  • 1.5 tablespoons all-purpose flour
  • 1.5 cups cold milk, or more as needed
  • 1 teaspoon Worcestershire sauce, or to taste
  • 0.25 teaspoon freshly ground black pepper, or more to taste
  • 0.5 cup vegetable oil for frying
  • salt to taste
Instructions:
  • Place the pork pieces between two sheets of heavy plastic on a sturdy surface. Use the smooth side of a meat mallet to pound the pork to 1/2 inch thickness.
  • Place the pork pieces on a plate and generously season both sides with salt and black pepper. Sprinkle 2 tablespoons of flour over the pork, coating both sides lightly. Pour beaten eggs over the pork, ensuring they are well coated.
  • In a shallow bowl, spread out the panko. Press the pork pieces into the panko, ensuring they are coated on both sides. Transfer the breaded cutlets to a clean plate, cover with plastic wrap, and refrigerate for 15 minutes.
  • In a skillet over medium heat, melt butter until sizzling. Add pickles, jalapeño pepper, and green onions; sauté until onions are soft, about 3 minutes. Sprinkle in 1 1/2 tablespoons of flour; cook and stir for another 3 minutes until well combined.
  • Gradually add 2 to 3 tablespoons of cold milk while whisking continuously. Mix in the rest of the milk, Worcestershire sauce, and black pepper. Let it simmer gently for 5 minutes. Taste, adjust seasonings, and then set the sauce aside.
  • In a large skillet over medium-high heat, sizzle 1/4 cup of vegetable oil. Place half of the breaded pork cutlets in the skillet and sizzle until the pork is cooked through and the crust is golden brown, about 4 to 5 minutes on each side.
  • Place the cooked pork cutlets on a paper towel-lined plate and sprinkle with salt. Repeat the process with the rest of the vegetable oil and pork cutlets.
  • Garnish cutlets with sauce before serving.

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