2 (1 1/4 Pound) Fully Trimmed Pork Tenderloins, Cut Into 8 Pieces
Kosher Salt And Freshly Ground Black Pepper To Taste
2 Tablespoons All-Purpose Flour, Or Almond Flour Or As Needed
2 Eggs, Beaten
3 Cups Panko Bread Crumbs
3 Tablespoons Butter
⅓ Cup Diced Dill Pickles
1 Bunch Green Onions, Chopped, Green Tops Reserved
1 Pinch Cayenne Pepper, Or To Taste
2 Tablespoons All-Purpose Flour
2 Cups Cold Milk, Or More As Needed
2 Teaspoons Worcestershire Sauce, Or To Taste
¼ Teaspoon Freshly Ground Black Pepper, Or More To Taste
½ Cup Vegetable Oil For Frying
Kosher Salt To Taste
Step 1 Place pork 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.
Step 2 Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
Step 3 Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
Step 4 Melt butter in a skillet over medium heat. Stir in pickles, and green onions; cook and stir until onions have softened, about 3 minutes.
Step 5 Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
Step 6 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.
Step 7 Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not 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. 8 Cutlets; Serves 4. Serve with Mash potatoes, green beans and garlic rolls.