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Crispy Pork Cutlets

Crispy Pork Cutlets

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Pork Cutlets

    • 🍖 2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
    • 🧂 Salt to taste
    • 🧂 Freshly ground black pepper to taste
    • 2 tablespoons all-purpose flour
    • 🥚 2 eggs, beaten
    • 3 cups panko bread crumbs
    • 1/2 cup vegetable oil for frying

  • Cream Gravy

    • 🧈 2 tablespoons butter
    • 1/3 cup diced dill pickles
    • 1 jalapeño pepper, seeded and minced
    • 🧅 1 bunch green onions, chopped, green tops reserved
    • 1 pinch cayenne pepper
    • 1 1/2 tablespoons all-purpose flour
    • 🥛 1 1/2 cups cold milk
    • 1 teaspoon Worcestershire sauce
    • 🧂 1/4 teaspoon freshly ground black pepper

STEPS

1

Place pork pieces between two sheets of heavy plastic or resealable freezer bags on a solid surface. Pound with a meat mallet to a thickness of 1/2 inch.

2

Season both sides of pork with salt and pepper. Sprinkle with 2 tablespoons of flour to lightly coat both sides. Pour beaten eggs over pork and turn to coat.

3

Place panko bread crumbs in a shallow bowl. Coat pork pieces with panko by pressing firmly on both sides. Refrigerate breaded cutlets for 15 minutes.

4

Meanwhile, prepare the gravy. Melt butter in a skillet over medium heat. Stir in pickles, jalapeño, and green onions; cook until softened for 3 minutes. Sprinkle with flour and cook for 3 minutes.

5

Slowly whisk in cold milk (2-3 tablespoons at a time), then stir in remaining milk, Worcestershire sauce, and black pepper. Let simmer on low for 5 minutes. Adjust seasoning if needed. Set sauce aside.

6

Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Cook half of the breaded pork cutlets for 4-5 minutes per side until golden and the pork is cooked through.

7

Remove cooked cutlets to a plate lined with paper towels. Sprinkle with salt. Repeat with the second batch of oil and cutlets.

8

Serve cutlets topped with prepared sauce, garnished with reserved green onion tops.

NUTRIENTS

Per 1 serving

🔥

748

Calories

  • 67
    Protein
  • 71
    Carbs
  • 29
    Fats

💡 For extra crispy cutlets, press panko bread crumbs firmly onto the pork before frying.Use a meat thermometer to ensure pork is cooked to a safe internal temperature of 145°F (63°C).Gravy can be prepared ahead and reheated gently on the stovetop.Substitute pork with veal, turkey, or chicken for variations.