Crispy Pork Cutlets Recipe - Allrecipes.com
Crispy Pork Cutlets Recipe
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Crispy Pork Cutlets
See what happens when German schnitzel technology meets Southern country cooking. See more
  • READY IN ABOUT hrs

Crispy Pork Cutlets

Recipe by  

"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 Edit and Save

Original recipe makes 8 cutlets Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    1 hr 5 mins

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 More Reviews

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. :)

 
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.

 

33 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.

 
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.

 
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.

 
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.

 
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. :)

 
Sep 09, 2012

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 really, really good! Will absolutely make again!

 

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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.

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