Name: Crispy Pork Cutlets
Prep time: 20 min
Cook time: 30 min
Total time: 65 min
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

Crispy Pork Cutlets

4.7

(237)

199 Reviews

31 Photos

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.

Recipe by Chef John

Updated on September 1, 2022

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

15 mins

Total Time:

1 hrs 5 mins

Servings:

Yield:

8 cutlets

Jump to Nutrition Facts

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

Directions

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.
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.
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.
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.
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.
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.
Serve cutlets topped with sauce.

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.