All Recipes Best Recipe Meat and Poultry Recipes Pork Pork Tenderloin Recipes

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 ⅓ 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 ½ tablespoons all-purpose flour 1 ½ cups cold milk, or more as needed 1 teaspoon Worcestershire sauce, or to taste ¼ teaspoon freshly ground black pepper, or more to taste ½ cup vegetable oil for frying salt to taste

Nutrition Info

748.3 calories carbohydrate: 71.2 g cholesterol: 273.7 mg fat: 29.3 g fiber: 1.9 g protein: 66.8 g saturatedFat: 11.6 g servingSize: - sodium: 883.3 mg sugar: 6.2 g transFat: : - unsaturatedFat: : -

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.
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.
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.
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.
Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
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.
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.

8 cutlets

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.