Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 15 minutes
Total Time: 1 hour 5 minutes
2 (1 1/4 lb) fully trimmed pork tenderloins cut into eight pieces
salt and freshly ground black pepper to taste
2 tbsp. all-purpose flour, or as needed
Two eggs, beaten
3 cups panko bread crumbs
2 tbsp. butter
⅓ cup diced dill pickles
One jalapeno pepper, seeded and minced
One bunch of green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1 ½ tbsp. all-purpose flour
1 ½ cups cold milk, or more as needed
1 tsp. Worcestershire sauce, or to taste
¼ tsp. freshly ground black pepper, or more to taste
½ cup vegetable oil for frying salt to taste
On a stable, flat surface, sandwich pork chunks between two sheets of solid plastic (resealable freezer bags work nicely). Pork should be firmly led to a thickness of 1/2 inch with the smooth side of a meat mallet.
Place the pork chunks on a platter, liberally seasoning both sides with salt and black pepper, and then lightly dust both sides with 2 tbsp of flour. Over the meat, pour the eggs and turn to coat.
Pork chunks should be coated on both sides with panko and placed in a shallow basin. Breaded cutlets should be transferred to a clean plate, covered with plastic wrap, and chilled for 15 minutes. Meanwhile, heat a skillet with butter over medium heat.
Add pickles, jalapenos, and green onions; stir-fry for 3 minutes or until green onions are tender—1 1/2 tbsp. Of flour should be added. Cook and stir for 3 minutes. Add 2 to 3 tbsp. Of chilled milk gradually while stirring continuously.
Black pepper, Worcestershire sauce, and the remaining milk are mixed in. 5 minutes of low heat simmering. Set sauce aside after tasting and adjusting spices. Heat up 1/4 cup of vegetable oil on medium-high in a big skillet.
Add half the breaded pork cutlets, and cook for 4 to 5 minutes per side or until the pork is thoroughly browned and no longer pink inside.
Place on a platter that has been lined with paper towels.Sprinkle salt on top. Repeat with the remaining pork cutlets and vegetable oil. Serve cutlets with sauce on top.