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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2 (1 1/4 pound)
fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
all-purpose flour, or as needed
panko bread crumbs
diced dill pickles
jalapeno pepper, seeded and minced
green onions, chopped, green tops reserved
cayenne pepper, or to taste
1 1/2 tablespoons
1 1/2 cups
cold milk, or more as needed
Worcestershire sauce, or to taste
freshly ground black pepper, or more to taste
vegetable oil for frying
salt to taste
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. :)
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 flour cook so not sure why it got stuck in the "raw flour" taste state) that couldn't be saved even with all the 'should-be' flavorful additions of dill pickles and jalapenos.
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.
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.
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 general) adored it. I will definitely be making this again.
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 jalapeños... It didn't add much heat to the gravy which I kind of expected because of the amount of milk involved, so is it just to add color and texture? Or did it add some taste that I am unaware of? It was a little bland to start and needed the W sauce and some salt to help it out a bit.
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 it was not, so I ended up putting more pickles and jalapenos. The next time I might just going to make my own usual Tartar sauce and add jalapenos. Now the pork was just like the Japanese pork cutlet, Tonkatsu, and I didn't even have to deep fry it. I give 10 stars for that. I've been making just the crispy pork since and enjoying many tonkatsu recipes. Thank you, Chef!
* Percent Daily Values are based on a 2,000 calorie diet.
Crispy Pork Cutlets
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 748
** Calories from Fat: 264
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