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

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