Crispy Pork Cutlets Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 slices of pork tenderloin
salt and pepper to taste
2 tbsp all-purpose flour, substitute if making GF recipe
2 eggs, beaten
3 cups GF bread crumbs
2 tbsp butter
⅓ diced dill pickles
1 jalapeno pepper, seeded and minced
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1½ tbsp all-purpose flour, substitute if making GF recipe
1½ cups cold milk
1 tsp Worcesterhire sauce, or to taste
¼ tsp freshly ground black pepper
½ cup canola oil for frying
salt to taste
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Directions: |
Directions:1. Place pork between two sheets of saran wrap and pound with a meat mallet to a uniform thickness.
2. Place pork pieces of a plate and season both sides generously with salt and pepper. Sprinkle 2 tbsp flour or GF substitute of pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
3. Transfer pork pieces to a bowl filled with bread crumbs (GF if available). Press bread crumbs firmly into the meat on both sides. Transfer the breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
4. Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, adn green onions; cook and stir until onions have softened, about 3 minutes.
5. Sprinkle in 1½ tbsp flour or GF substitute. Cook and stir for 3 minutes.
6. Slowly stir in 2 to 3 tbsp cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
7. Heat half of the canola oil in a large skillet over medium-high heat. Add the breaded cutlets and cook until pork is no 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.
8. Serve on a platter with the sauce poured over the cutlets garnished with the fresh green onions. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:1 hour 10 minutes |
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