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
Directions
-
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.
Dotdash Meredith Food Studios
-
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.
-
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.
Dotdash Meredith Food Studios
-
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.
Dotdash Meredith Food Studios
-
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.
Dotdash Meredith Food Studios
-
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.
Dotdash Meredith Food Studios
-
Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
-
Serve cutlets topped with sauce.
DOTDASH MEREDITH FOOD STUDIOS
Nutrition Facts (per serving)
| 748 | Calories |
| 29g | Fat |
| 71g | Carbs |
| 67g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 748 | |
| % Daily Value * | |
| Total Fat 29g | 38% |
| Saturated Fat 12g | 58% |
| Cholesterol 274mg | 91% |
| Sodium 883mg | 38% |
| Total Carbohydrate 71g | 26% |
| Dietary Fiber 2g | 7% |
| Total Sugars 6g | |
| Protein 67g | 134% |
| Vitamin C 15mg | 16% |
| Calcium 176mg | 14% |
| Iron 4mg | 23% |
| Potassium 1119mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
