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My review
Crispy Pork Cutlets
Chef John
"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."
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Ingredients
1 h 5 m servings 748 calsOriginal recipe yields 4 servings (8 cutlets)
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Directions
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Prep
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Ready In
- Place pork 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.
- Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
- Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
- Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
- Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
- 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.
- Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 748 calories; 29.3 g fat; 71.2 g carbohydrates; 66.8 g protein; 274 mg cholesterol; 883 mg sodium. Full nutrition
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Reviews
Read all reviews 136166 Ratings
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Most helpful positive review
8/1/2012
Pickles in a roux - who would have thought? I was doubtful and pleasantly surprised. If you like tarter sauce you will like this sauce. The method for the pork is spot on. Try it, I think yo...
Most helpful critical review
8/22/2012
Sorry Chef John! I usually love your recipes, but this cream gravy was way off the mark for my taste buds. I made it exactly as written but it had an off-putting wallpaper paste taste (I let my ...
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8/1/2012
Pickles in a roux - who would have thought? I was doubtful and pleasantly surprised. If you like tarter sauce you will like this sauce. The method for the pork is spot on. Try it, I think yo...
9/29/2012
Ive made this recipe over a dozen times now. I cant find the words to say how awesome it is! I dont have a meat tenderizer thing so I snagged my my mother-in-laws tiny cast iron skillet and use ...
4/6/2013
Delicious! I really didn't want to take a chance by adding pickles, so I left those and the jalapenos out. They might work, but I wasn't brave enough to try it, and we loved the gravy with just ...
7/9/2013
I've already left my review of how amazing this recipe is, I just remembered an important note. The recipe calls for the pork to be covered with plastic when refrigerated, but the video tells yo...
8/22/2012
Sorry Chef John! I usually love your recipes, but this cream gravy was way off the mark for my taste buds. I made it exactly as written but it had an off-putting wallpaper paste taste (I let my ...
8/9/2012
This was fantastic! The pork was still crispy the next day, and the gravy was delicious. I wish I'd made a double serving! Even my boyfriend, who isn't a huge fan of jalapenos (or spice in gener...
9/9/2012
Perfectly crispy coating! I skipped the jalapeno in the sauce since I'm not a fan, and after tasting it I decided to add a squirt of Dijon. I also cheated and used pickle relish. Came out rea...
11/5/2012
The most interesting part of this recipe is the cream gravy. The dill pickles gave it a very unique taste and crunchy texture which I enjoy. I just don't quite get the jalapeños... It didn't add...