Crispy Pork Cutlets

Name: Crispy Pork Cutlets
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp All-Purpose Flour; 0.25 tsp Black Pepper; 2 tbsp Butter; 1 pinch Cayenne Pepper; 0.33 cup Dill Pickles; 2 whole Eggs; 1 bunch Green Onion; 1 whole Jalapeño Pepper; 1.5 cups Milk; 3 cups Panko; 2.5 lb Pork Tenderloin; 1 pinch Salt & Pepper; 0.5 cup Vegetable Oil; 1 tsp Worcestershire Sauce

Dinner 🍽️Lunch 🥪 American High-Protein 💪Sugar-Free Comfort-Food

Crispy Pork Cutlets feature pounded pork tenderloin coated in panko and pan-fried until golden, then topped with a tangy, peppery pan gravy. The sauce blends dill pickles, jalapeño, and green onions for a bright, slightly spicy bite that cuts through the rich crust. Great for a cozy weeknight dinner when you want crunch and bold flavor.

Prep20 mins
Cook30 mins
Serves4
DifficultyMedium

1

Set the pork pieces between two sheets of heavy plastic (resealable freezer bags work well) on a sturdy, flat surface. Pound the pork firmly with the smooth side of a meat mallet until it is 1/2 inch thick.
2

Move the pork pieces to a plate and generously season both sides with salt and black pepper; sprinkle with 2 tablespoons of flour to lightly coat both sides. Pour the eggs over the pork, turning to coat.
3

Put the panko in a shallow bowl; place the pork pieces in the panko, pressing firmly to coat both sides. Set the breaded cutlets on a clean plate, cover with plastic wrap, and refrigerate for 15 minutes.
4

Meanwhile, melt the butter in a skillet over medium heat. Stir in the pickles, jalapeño pepper, and green onions; cook and stir until the onions have softened, about 3 minutes. Sprinkle in 1 1/2 tablespoons flour; cook and stir for 3 minutes.
5

Slowly add 2 to 3 tablespoons cold milk, whisking constantly. Stir in the remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust the seasoning; set the sauce aside.
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 the pork is no longer pink inside and the crust is well browned, 4 to 5 minutes per side.
7

Transfer to a plate lined with paper towels. Sprinkle with salt. Repeat with the remaining vegetable oil and pork cutlets.
8

Serve the cutlets topped with the sauce.