Finding a tasty side dish to pair with an Italian dinner with meat is difficult, I know. However, this superb vegetarian recipe is suitable for any type of meat, including beef, chicken, lamb, and vegetables. Simple to make and plenty of flavor!
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 8 cutlets |
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
Instructions
- 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.
- 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.
- Serve cutlets topped with sauce.
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Nutrition Facts
| Calories | 748 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 274 mg |
| Dietary Fiber | 2 g |
| Protein | 67 g |
| Saturated Fat | 12 g |
| Sodium | 883 mg |
| Sugars | 6 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have fresh Jalapeno so I strained a can instead. I also didn’t have green onions on hand so I used half of a white onion. Turned out delicious. I’ll definitely make again.
It was very easy to make and delicious! Made gravy from the drippings and served with mashed potatoes. Did not use the sauce recipe as the ingredients didn’t sound good. But the basic recipe was good.
The pork was fine. I thought the sauce would be zippier. If I made this again I would use 2 jalapenos and 1 cup of pickles. I found it bland. Neither of us cared for it. Lacked flavor
Quick easy recipe. I added some grated fresh parmesan to the panko and cut back on the salt. Money!
These turned out great. The sauce was excellent. My cutlets may have been smaller than they were supposed to be. I only used one tenderloin and cut it into 8 slices. I think maybe it should have been 4. But oh well…
I have been making this recipe for years. I keep it as a special meal and invite the whole family. I use pork chops instead of the loin, but everything else the same. if your sauce isn’t right, you did something wrong. I have to triple the sauce recipe,because we use it on our chops and butter noodles.
My husband and I loved this recipe and will definitely be making it again. I used jared jalapeños since I didn’t have a fresh one and it was very good anyway.
It wus soooooooooooooooooooooooooo good
Beautiful recipe. I didn’t change a thing, and my husband thought it was great. I thought while making it he would think the pickles weren’t good in the gravy, but it was very good.
Easy to make and very tasty! Chef John, love your videos. You make everything easy to follow!
The pork was very good, nice and crispy, but I did not care for the sauce, it just did not compliment the dish at all.
Oh Chef John, you are my hero! This was delicious, of course. Can you do no wrong? The only change I made was use white onions in the gravy as I did not have any green and it was still great. I forgot the Worcestershire sauce but no matter. I boiled some baby potatoes and poured the sauce over that too. Added some steamed spinach on the side. I am so glad I made two so I can have one tomorrow as well. I’ll be dreaming of that crispy cutlet tonight.
Love the sauce. The jalapeños give it an awesome flavour without really any heat. The other review that left out the jalapeños and pickles seems misguided, since otherwise your “gravy” is just milk. I don’t like pork though and so I’m on the search for something else to put this gravy on since the gravy is delicious.
Theses are a favorite, I make often. Don’t let the pickle scare yiu!
I’ve made this several times and it is fantastic, especially the jalapeño gravy…..YUM!!!
Absolutely scrumptious. I made it as written except had to sub the fresh jalapenos for tamed pickled jalapenos. We absolutely loved everything about this dish and today we’re having cutlet sandwiches.
To die for. My family says this goes in the rotation, and they kept talking about what else we’d use this gravy on. Only changes: cooked the pork first, emptied the pan of fat, then proceeded with the gravy. No need to dirty another pan. And we left out the pickles. Sorry pickles. And didn’t have panko, so plain bread crumbs were used. I don’t know why or how but the pork got as crispy and gorgeous as anything I’ve ever pan fried. It was perfection.
Mine did not come out very crispy but did taste good , I didn’t make the thought it would take too long.
I just made it and my husband and I give it thumbs up. I am pleasantly pleased. Followed the recipe except the jalapeños. I will make this again.
This was delicious! I was intrigued by the dill pickle/jalapeño gravy. I would use the frying technique for other meats. The only change I made was I used dill pickle relish (1/4 cup) because I didn’t have any dill pickles. We ended up having this two nights in a row!
Excellent!