Crispy Pork Cutlets

Crispy Pork Cutlets

40
Chef John 22197

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

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

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

40
  1. 48 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 ...

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...