Crispy Pork Cutlets

24 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 5 m
Chef John
Recipe by  Chef John

“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.”

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Ingredients

Adjust Servings

Original recipe yields 8 cutlets

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Directions

  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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Reviews (24)

Rate This Recipe
Baking Nana
20

Baking Nana

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 you will be pleasantly surprised. :)

HisRed
10

HisRed

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 that. Its heavy and smooth on the bottom so it dosnt tear up the meat while thinning it out.

sarahBcooks
7

sarahBcooks

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 the green onions. I served it with mashed potatoes and roasted zucchini. I ended up needing more like 2 cups of bread crumbs. Next time, I would use less and add as needed, so the extra crumbs aren't wasted.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 748 cal
  • 37%
  • Fat
  • 29.3 g
  • 45%
  • Carbs
  • 71.2 g
  • 23%
  • Protein
  • 66.8 g
  • 134%
  • Cholesterol
  • 286 mg
  • 95%
  • Sodium
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

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