Crispy Pork Cutlets

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Place pork pieces 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. 2

   {'id': 'step_1', 'step': 2, 'text': 'Transfer pork pieces to a plate and season both sides generously with salt and black pepper; sprinkle with 2 tablespoons of flour, lightly coating both sides. Pour eggs over pork, turning to coat.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Place panko in a shallow bowl; place pork pieces in panko, pressing firmly to coat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic wrap, and refrigerate for 15 minutes.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Meanwhile, melt butter in a skillet over medium heat. Stir in pickles, jalapeño pepper, and green onions; cook and stir until onions have softened, about 3 minutes. Sprinkle in 1 1/2 tablespoons flour; cook and stir for 3 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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; set sauce aside.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add 1/2 of the breaded pork cutlets and cook until pork is no longer pink inside, and the crust is well-browned, 4 to 5 minutes per side.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Serve cutlets topped with sauce.'}

📊 Nutrition Facts

Per serving (4 servings total)

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