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Crispy Breaded Pork Cutlets

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
65 min
SERVINGS
4 servings
Dinner
Crispy Breaded Pork Cutlets
Ingredients
  • 2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
  • salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose flour, or as needed
  • 2 eggs, beaten
  • 3 cups panko bread crumbs
  • 2 tablespoons butter
  • 1/3 cup diced dill pickles
  • 1 jalapeno pepper, seeded and minced
  • 1 bunch green onions, chopped, green tops reserved
  • 1 pinch cayenne pepper, or to taste
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups cold milk, or more as needed
  • 1 teaspoon Worcestershire sauce, or to taste
  • 1/4 teaspoon freshly ground black pepper, or more to taste
  • 1/2 cup vegetable oil for frying
  • salt to taste
Instructions
1
Prepare the pork pieces by placing them between two sheets of heavy plastic wrap on a stable surface. Use a meat mallet to gently pound the pork to an even thickness of 1/2 inch.
2
Transfer the pork pieces to a clean plate and sprinkle them generously with salt and black pepper on both sides. Lightly dust the pork pieces with 2 tablespoons of flour, making sure they are evenly coated.
3
Dip each piece of pork in a plate of beaten eggs, ensuring they are fully covered.
4
Transfer the egg-coated pork pieces to a shallow dish filled with panko breadcrumbs, pressing them firmly onto both sides to secure the coating. Place the breaded pork pieces on a clean plate, cover them with plastic wrap, and refrigerate for 15 minutes to allow the coating to set.
5
While the pork pieces are chilling, melt butter in a skillet over medium heat. Add diced pickles, chopped jalapeño pepper, and green onions to the skillet, stirring constantly until the onions have softened, about 3 minutes. Sprinkle in 1 1/2 tablespoons of flour and cook for another 3 minutes.
6
Gradually stir in 2 to 3 tablespoons of cold milk, whisking continuously to avoid lumps. Stir in the remaining milk, Worcestershire sauce, and a pinch of black pepper. Simmer the sauce over low heat for 5 minutes, then taste and adjust the seasoning as needed. Set the sauce aside to be served later.
7
Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat. Add half of the breaded pork cutlets to the skillet and cook until they are no longer pink inside and the crust is well-browned, flipping them over halfway through cooking. This should take around 4 to 5 minutes per side.
8
Transfer the cooked pork cutlets to a plate lined with paper towels, sprinkling them with salt. Repeat the process with the remaining vegetable oil and pork cutlets.
9
Serve the breaded pork cutlets hot, topped with the prepared sauce.