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How to Make Crispy Pork Cutlets - A Step-by-Step Guide

Are you looking for a delicious and satisfying dinner idea that the whole family will love? Look no further than these Crispy Pork Cutlets! This easy-to-make recipe combines tender pork with a crispy, golden-brown coating that is sure to please even the pickiest of eaters.

With just a few simple ingredients and a little bit of prep time, you can have a restaurant-quality meal right in the comfort of your own home. These Crispy Pork Cutlets are perfect for a weeknight dinner or a speci...

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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
  • 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

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 8 cutlets

  • Place pork pieces 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.
  • Transfer pork pieces to a plate and season both sides generously with salt and black pepper; sprinkle with 2 tablespoons of flour, lightly coating both sides. Pour eggs over pork, turning to coat.
  • Place panko in a shallow bowl; place pork pieces in panko, pressing firmly to coat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic wrap, and refrigerate for 15 minutes.
  • Meanwhile, melt butter in a skillet over medium heat. Stir in pickles, jalapeño pepper, and green onions; cook and stir until onions have softened, about 3 minutes. Sprinkle in 1 1/2 tablespoons flour; cook and stir for 3 minutes.
  • 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; set sauce aside.
  • Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add 1/2 of the breaded pork cutlets and cook until pork is no 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.
  • Serve cutlets topped with sauce.

    • Nutrition

    748 cal.

    • Total Fat: 29g
    • Saturated Fat: 12g
    • Cholesterol: 274mg
    • Sodium: 883mg
    • Total Carbohydrate: 71g
    • Dietary Fiber: 2g
    • Total Sugars: 6g
    • Protein: 67g
    • Vitamin C: 15mg
    • Calcium: 176mg
    • Iron: 4mg
    • Potassium: 1119mg

    Categories

    Fried recipes
    Breaded recipes
    Crispy recipes
    Pork recipes
    Cutlets recipes