Crispy Pork Cutlets With Pickle-Jalapeño Gravy Recipe

This article was prepared from the recipe source material provided.

Pounded pork tenderloin cutlets, coated in panko and pan-fried until the crust is well-browned, are served under a cream gravy built from dill pickles, minced jalapeño, and green onions. The recipe yields eight cutlets and serves four, with a total time of 1 hour 5 minutes including 15 minutes of chilling the breaded meat.

The ingredient list centers on two fully trimmed pork tenderloins, about 1 1/4 pounds each, cut into eight pieces. The gravy uses butter, ⅓ cup diced dill pickles, one seeded and minced jalapeño, a bunch of green onions with the green tops reserved, a pinch of cayenne, 1 ½ tablespoons flour, 1 ½ cups cold milk, Worcestershire sauce, and black pepper. Vegetable oil is used for frying. The recipe notes that veal, beef, turkey, or chicken can replace the pork without missing a beat.

Pounding and Breading the Cutlets

Place the pork pieces between two sheets of heavy plastic, such as resealable freezer bags, on a solid, level surface, and pound with the smooth side of a meat mallet to a ½-inch thickness. Season both sides generously with salt and black pepper, sprinkle with 2 tablespoons of flour, then pour beaten eggs over the pork and turn to coat. Press the pieces into panko in a shallow bowl, coating both sides firmly. Transfer the breaded cutlets to a clean plate, cover with plastic wrap, and refrigerate for 15 minutes.

Building the Pickle-Jalapeño Gravy

While the cutlets chill, melt butter in a skillet over medium heat. Stir in the pickles, jalapeño, and green onions, cooking until the onions soften, about 3 minutes. Sprinkle in 1 ½ tablespoons flour and cook, stirring, for 3 minutes. Slowly stir in 2 to 3 tablespoons of cold milk, whisking constantly, then stir in the remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes, then taste and adjust seasoning before setting the sauce aside.

Frying and Serving

Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Cook half the breaded cutlets until the pork is no longer pink inside and the crust is well-browned, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate and sprinkle with salt. Repeat with the remaining oil and cutlets. Serve the cutlets topped with the reserved sauce.

Each serving contains 748 calories, 29 grams of fat, 71 grams of carbohydrates, and 67 grams of protein, according to the recipe's nutrition facts.