Crispy Pork Cutlets

Recipe View Prepare the Pork: 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. (5 minutes)

Recipe View Season and Flour: 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. (3 minutes)

Recipe View Egg Wash: Pour eggs over pork, turning to coat. (2 minutes)

Recipe View Panko Crust: 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. (8 minutes + 15 minutes refrigeration)

Recipe View Prepare the Gravy: 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. (3 minutes)

Recipe View Create a Roux: Sprinkle in 1 1/2 tablespoons flour; cook and stir for 3 minutes. (3 minutes)

Recipe View Develop the Gravy: 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. (10 minutes)

Recipe View Fry the Cutlets: 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. (10 minutes)

Recipe View Drain and Season: Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets. (10 minutes)

Recipe View Serve: Serve cutlets topped with sauce. (2 minutes)