Recipe Details
Ingredients
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2(1 1/4 pound)fully trimmed pork tenderloins, cut into 8 pieces
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salt and freshly ground black pepper to taste
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2tablespoonsall-purpose flour, or as needed
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2eggs, beaten
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3cupspanko bread crumbs
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2tablespoonsbutter
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⅓cupdiced dill pickles
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1jalapeno pepper, seeded and minced
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1bunchgreen onions, chopped, green tops reserved
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1pinchcayenne pepper, or to taste
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1 ½tablespoonsall-purpose flour
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1 ½cupscold milk, or more as needed
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1teaspoonWorcestershire sauce, or to taste
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¼teaspoonfreshly ground black pepper, or more to taste
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½cupvegetable oil for frying
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salt to taste
Cooking Directions
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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.
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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.
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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.
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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.
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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.
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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.
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Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
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Serve cutlets topped with sauce.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories748 | |
% 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.
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