Crispy Pork Cutlets

Crispy Pork Cutlets

Chef John 21703

"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."


1 h 5 m servings 748 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 748 kcal
  • 37%
  • Fat:
  • 29.3 g
  • 45%
  • Carbs:
  • 71.2g
  • 23%
  • Protein:
  • 66.8 g
  • 134%
  • Cholesterol:
  • 274 mg
  • 91%
  • Sodium:
  • 806 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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.
  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.
  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.
  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.
  5. Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
  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.
  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.
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  1. 46 Ratings


Pickles in a roux - who would have thought? I was doubtful and pleasantly surprised. If you like tarter sauce you will like this sauce. The method for the pork is spot on. Try it, I think yo...

Ive made this recipe over a dozen times now. I cant find the words to say how awesome it is! I dont have a meat tenderizer thing so I snagged my my mother-in-laws tiny cast iron skillet and use ...

Delicious! I really didn't want to take a chance by adding pickles, so I left those and the jalapenos out. They might work, but I wasn't brave enough to try it, and we loved the gravy with just ...

Sorry Chef John! I usually love your recipes, but this cream gravy was way off the mark for my taste buds. I made it exactly as written but it had an off-putting wallpaper paste taste (I let my ...

This was fantastic! The pork was still crispy the next day, and the gravy was delicious. I wish I'd made a double serving! Even my boyfriend, who isn't a huge fan of jalapenos (or spice in gener...

The most interesting part of this recipe is the cream gravy. The dill pickles gave it a very unique taste and crunchy texture which I enjoy. I just don't quite get the jalapeƱos... It didn't add...

We loved this! I wasn't sure how the pickles were gonna go in the sauce, but it was great. This was a nice change from the usual and one that I will make again! Thanks for sharing. :)

This was pretty simple and easy to make. The meat was definitely tender and crispy! I was hoping to taste more jalapenos and pickles. I guess I was imagining the Tartar sauce with jalapeno but i...

Perfectly crispy coating! I skipped the jalapeno in the sauce since I'm not a fan, and after tasting it I decided to add a squirt of Dijon. I also cheated and used pickle relish. Came out rea...