Crispy Pork Cutlets
Total Time: 30 mins
Prep Time: 10 mins
Cook Time: 10-20 mins
Yield: 4 servings
- 4 boneless pork chops, trimmed and pounded to ½ inch
- ¼ cup flour
- 1-2 eggs, beaten
- 2 cups panko breadcrumbs
- salt & pepper, to taste
- 1 Tbsp dried thyme
- ½ tsp cayenne
- 2 Tbsp butter
- 1 bunch green onions, chopped (reserve some of the green tops)
- 1 ½ Tbsp all-purpose flour
- 1 ½ cups cold milk
- 1 tsp Worcestershire sauce
- ½ cup vegetable oil, for frying
- Pat cutlets dry and season with salt and pepper.
- Set up breading stations in separate bowls: ¼ cup flour, beaten eggs, panko. Season flour and egg with salt and pepper. Add thyme to panko.
- Dredge cutlets in flour, dip in egg, then put into panko, pressing to adhere. Cover with plastic and refrigerate for 15 minutes.
- Heat oil in a large skillet over medium high heat. Add cutlets and cook until nicely browned on both sides, about 5-7 minutes on each side. Drain on a paper-lined platter and sprinkle with salt. Place in oven to keep warm.
- Pour oil out of skillet and wipe out with paper towel.
- Over medium heat melt butter, then stir in flour and green onions. Cook and stir until onions have softened, about 3 minutes.
- Sprinkle in 1 ½ tablespoons flour, then cook and stir for 3 minutes.
- Slowly stir in 2-3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, cayenne, salt, and pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
- Serve cutlets with creamy gravy and garnish with green onion tops.