Crispy Pork Cutlets


Serve these crispy pork cutlets with my delicious cream gravy that's flavored with pickles, jalapeño pepper, and green onions. You can substitute veal, beef, turkey, or chicken for the pork without missing a beat.

Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
1 hrs 5 mins
8 cutlets


  • 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

  • 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


  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.

  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.

  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.

  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.

  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.

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

  7. Serve cutlets topped with sauce.

    high angle looking at two crispy pork cutlets topped with gravy
    dotdash meredith food studios

Nutrition Facts (per serving)

748 Calories
29g Fat
71g Carbs
67g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 748
% Daily Value *
Total Fat 29g 38%
Saturated Fat 12g 58%
Cholesterol 274mg 91%
Sodium 883mg 38%
Total Carbohydrate 71g 26%
Dietary Fiber 2g 7%
Total Sugars 6g
Protein 67g
Vitamin C 15mg 73%
Calcium 176mg 14%
Iron 4mg 23%
Potassium 1119mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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