Crispy Pork Cutlets

I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

INGRIDIENT

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

⅓ 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 ½ tablespoons all-purpose flour

1 ½ cups cold milk, or more as needed

1 teaspoon Worcestershire sauce, or to taste

¼ teaspoon freshly ground black pepper, or more to taste

½ cup vegetable oil for frying

salt to taste

DIRECTION

Step: 1

Place pork 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.

Step: 2

Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.

Step: 3

Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.

Step: 4

Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.

Step: 5

Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.

Step: 6

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.

Step: 7

Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

NUTRITION FACT

Per Serving: 748 calories; protein 66.8g; carbohydrates 71.2g; fat 29.3g; cholesterol 273.7mg; sodium 883.3mg.

Preparing your meal in advance can be best to feel enjoyable when you do it with your favorite music in the yard , a soothing beverage of choice or even a partner. It is helpful to write every step you fell right to create the meal , which may include all of it from your tools and utensils to your ingredients . Be sure to checkdown the ingredients in order , so as not to leave it . A handwritten list is typically best.

Bought the right cooking tools is just as important as having the correct dishes menu . This includes all of from pots, pans, bowls and utensils to those essential items that are easy to forget, like as parchment paper and foil. goods like crunch bottles for adding the perfect drizzle or decoration to your dish and long tweezers to arrange smaller and thinner dish are a must-have for any home chef.

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