Photo: Sam Loyd
Crispy Pork Cutlets
16 ingredients
20 min + 30 min
8 cutlets
openrecipes
See what happens when German schnitzel technology meets Southern country cooking.
Estimated Nutrition (whole recipe, rough)
1216
Calories
57g
Protein
54g
Fat
122g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/3 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 1/2 tablespoons all-purpose flour
- 1 1/2 cups cold milk, or more as needed
- 1 teaspoon Worcestershire sauce, or to taste
- 1/4 teaspoon freshly ground black pepper, or more to taste
- 1/2 cup vegetable oil for frying
- salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes