Crispy Pork Cutlets

Prep Time: 20 minutes

Cook Time: 30 minutes

Additional Time: 15 minutes

Total Time: 1 hour 5 minutes

Servings: 4



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.