Crispy Pork Cutlets Recipe

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Most Helpful Positive Review

Aug 01, 2012

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. :)

—Baking Nana

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Most Helpful Critical Review

Aug 22, 2012

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.

—CANDEELAND

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20 Ratings

Jan 07, 2013

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.

—HisRed

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Aug 09, 2012

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.

—Roksan

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Aug 02, 2012

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. :)

—Christina

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Nov 05, 2012

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.

—merlion

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Apr 06, 2013

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.

—sarahBcooks

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Jan 14, 2013

This is one of my favorites! I usually have all the ingredients on hand, and the video is so useful as well. Most of the time I end up adding more milk than listed in the ingredients list, at least half a cup more. It thickens up just as well, and there's more delicious gravy. I accidentally used teriyaki-flavored pork tenderloin, and that was surprisingly delicious and very tender. I have even made this with beef and it was good. I always use my canned pickled jalepenos, and that seems to work great.

—luckylmt

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Nutrition

Calories
748 kcal
37%

Carbohydrates
71.2 g
23%

Cholesterol
286 mg
95%

Fat
29.3 g
45%

Fiber
1.9 g
8%

Protein
66.8 g
134%

Sodium
1000 mg
40%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Crispy Pork Cutlets

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 748
Calories from Fat: 264

% Daily Value *
Total Fat 29.3g 45 %
Saturated Fat 11.6g 58 %
Cholesterol 286mg 95 %
Sodium 1000mg 40 %
** Potassium 1119mg 31 %
Total Carbohydrates 71.2g 23 %
Dietary Fiber 1.9g 8 %
Protein 66.8g 134 %
** Sugars 6.2g
** Vitamin A 23 %
** Vitamin C 24 %
** Calcium 22 %
** Iron 42 %
** Thiamin 177 %
** Niacin 166 %
** Vitamin B6 62 %
** Magnesium 31 %
** Folate 43 %

* 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.