Crispy Pork Cutlets Recipe

Name: Crispy Pork Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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; 1/3 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 1/2 tablespoons all-purpose flour; 1 1/2 cups cold milk, or more as needed; 1 teaspoon Worcestershire sauce, or to taste; 1/4 teaspoon freshly ground black pepper, or more to taste; 1/2 cup vegetable oil for frying; salt to taste

Servings: persons

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
1/3 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 1/2 tablespoons all-purpose flour
1 1/2 cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
1/4 teaspoon freshly ground black pepper, or more to taste
1/2 cup vegetable oil for frying
salt to taste

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Crispy Pork Cutlets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Pork Cutlets

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