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Crispy Pork Cutlets Recipe

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This recipe for Crispy Pork Cutlets, by , is from Mikes Make Memories Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mike Haczkewicz

Category:
Category:

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
1 tbsp all-purpose flour, substitute if making GF recipe
1 cups cold milk
1 tsp Worcesterhire sauce, or to taste
tsp freshly ground black pepper
cup canola oil for frying
salt to taste

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 1 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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hour 10 minutes

 

 

 

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