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Crispy Pork Cutlets

4

0 min

Crispy Pork Cutlets

Crispy Pork Cutlets Photo 1

Category

Pork Recipes

Time

0 min

Serving

4 persons

Calories

748

Rating

4.00★ (241)

Cuisine

Author: Victoria Buriak
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.

Ingredients

  • fully trimmed pork tenderloins, cut into 8 pieces: 2 piece (1 1/4 pound)
  • salt and freshly ground black pepper: (to taste)
  • all-purpose flour: 2 Tbsp (or as needed)
  • eggs: 2 piece (beaten)
  • panko bread crumbs: 3 cups
  • butter: 2 Tbsp
  • dill pickles: 0.33333 cup (diced)
  • jalapeño pepper: 1 piece (minced)
  • bunch green onions, chopped, green tops reserved: 1 piece
  • pinch cayenne pepper: 1 piece (to taste)
  • ½ tablespoons all-purpose flour: 1 piece
  • ½ cups cold milk: 1 piece (or more if needed)
  • Worcestershire sauce: 1 tsp (to taste)
  • black pepper: 0.25 tsp (to taste, freshly ground)
  • vegetable oil for frying: 0.5 cup
  • salt: (to taste)

Metric Conversion

Stages of cooking

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  1. 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
    Crispy Pork Cutlets Photo 2
  2. 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.
    Crispy Pork Cutlets Photo 3
  3. 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
    Crispy Pork Cutlets Photo 4
  4. 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
    Crispy Pork Cutlets Photo 5
  5. 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
    Crispy Pork Cutlets Photo 6
  6. 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
    Crispy Pork Cutlets Photo 7
  7. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
    Crispy Pork Cutlets Photo 8
  8. Serve cutlets topped with sauce. DOTDASH MEREDITH FOOD STUDIOS 
    Crispy Pork Cutlets Photo 9

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