Crispy Pork Cutlets

Ingredients

• pork tenderloin (1.25 pound)
• salt (0 )
• black pepper (0 )
• all-purpose flour (2 tablespoons)
• eggs (2 )
• panko bread crumbs (3 cups)
• butter (2 tablespoons)
• dill pickles (0.33 cup)
• jalapeno pepper (1 )
• green onions (1 bunch)
• cayenne pepper (1 pinch)
• all-purpose flour (1.5 tablespoons)
• cold milk (1.5 cups)
• Worcestershire sauce (1 teaspoon)
• black pepper (0.25 teaspoon)
• vegetable oil (0.5 cup)

Instructions

1. Place pork pieces between two sheets of heavy plastic on a solid surface. Firmly pound pork with a meat mallet to a thickness of 1/2 inch.
2. 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. 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. 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. 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. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Add half 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. Transfer to a plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
8. Serve cutlets topped with sauce.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 748
• fat: 29 g
• sats: 12 g
• carbs: 71 g
• fibre: 2 g
• protein: 67 g
• salt: 0 g