Name: Crispy Pork Cutlets
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Fully trimmed pork tenderloins, cut into 8 pieces - 2 (1 1/4 pound); Salt and freshly ground black pepper to taste - 2 (1 1/4 pound); All-purpose flour, or as needed - 2 tablespoons; Eggs, beaten - 2; Panko bread crumbs - 3 cups; Butter - 2 tablespoons; Diced dill pickles - ⅓ cup; Jalapeno pepper, seeded and minced - 1; Green onions, chopped, green tops reserved - 1 bunch; Cayenne pepper, or to taste - 1 pinch; All-purpose flour - 1 ½ tablespoons; Cold milk, or more as needed - 1 ½ cups; Worcestershire sauce, or to taste - 1 teaspoon; Freshly ground black pepper, or more to taste - ¼ teaspoon; Vegetable oil for frying - ½ cup; Salt to taste - ½ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Crispy Pork Cutlets

1. Fully trimmed pork tenderloins, cut into 8 pieces - 2 (1 1/4 pound)

2. Salt and freshly ground black pepper to taste - 2 (1 1/4 pound)

3. All-purpose flour, or as needed - 2 tablespoons

4. Eggs, beaten - 2

5. Panko bread crumbs - 3 cups

6. Butter - 2 tablespoons

7. Diced dill pickles - ⅓ cup

8. Jalapeno pepper, seeded and minced - 1

9. Green onions, chopped, green tops reserved - 1 bunch

10. Cayenne pepper, or to taste - 1 pinch

11. All-purpose flour - 1 ½ tablespoons

12. Cold milk, or more as needed - 1 ½ cups

13. Worcestershire sauce, or to taste - 1 teaspoon

14. Freshly ground black pepper, or more to taste - ¼ teaspoon

15. Vegetable oil for frying - ½ cup

16. Salt to taste - ½ cup

How to cook deliciously - Crispy Pork Cutlets

1. Stage

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. Dotdash Meredith Food Studios

2. Stage

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. Stage

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. Dotdash Meredith Food Studios

4. Stage

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. Dotdash Meredith Food Studios

5. Stage

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. Dotdash Meredith Food Studios

6. Stage

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. Dotdash Meredith Food Studios

7. Stage

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

8. Stage

Serve cutlets topped with sauce. DOTDASH MEREDITH FOOD STUDIOS