Crispy Pork Cutlets

Ingredients

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  1 ¼ lb or 566g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Bread crumbs

  Dry, grated, plain

  3 cup or 324g

• Butter

  Unsalted

  2 tbsp or 28g

• Pickles

  Cucumber, dill or kosher dill

  ⅓ cup, chopped or diced or 48g

• Jalapeno peppers

  Raw

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  100g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Wheat flour

  Whole-grain

  1 ½ tbsp or 11g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Worcestershire sauce

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ cup or 112g

• Salt

  Table

  1 dash or 0.4g

Directions

1. 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.
2. 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.
3. 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.
4. Meanwhile, melt butter in a skillet over medium heat. Stir in pickles, jalapeno 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.
5. 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.
6. 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. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.
7. Serve cutlets topped with sauce.
8. (source: https://www.allrecipes.com/recipe/228045/crispy-pork-cutlets/)

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