Step 1: Pound and Prep the Pork

Place pork pieces between two sheets of heavy plastic (resealable freezer bags work brilliantly). On a solid surface, pound the pork with the smooth side of a meat mallet until it’s about 1/2 inch thick.

Season both sides with salt and black pepper. Dust lightly with 2 tablespoons of flour, ensuring even coverage. Pour the beaten eggs over the cutlets, coating thoroughly.

Step 2: Coat the Cutlets

Spread panko breadcrumbs in a shallow bowl. Press each piece of pork firmly into the breadcrumbs to coat on both sides.

Transfer the breaded pork to a clean plate, cover with plastic wrap, and refrigerate for 15 minutes.

Step 3: Make the Cream Gravy

Melt butter in a skillet over medium heat. Add the diced pickles, minced jalapeño, and chopped green onions (reserve green tops). Sauté until the onions soften, about 3 minutes.

Stir in 1 1/2 tablespoons flour and cook for another 3 minutes, stirring constantly.

Slowly whisk in 2–3 tablespoons of cold milk to form a paste, then gradually add the remaining milk. Stir in Worcestershire sauce, black pepper, and a pinch of cayenne.

Simmer on low for 5 minutes, adjusting the seasoning as necessary. Set the gravy aside.

Step 4: Fry the Pork Cutlets

Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry half of the breaded cutlets for 4–5 minutes per side, or until golden brown and cooked through.

Transfer cooked cutlets to a plate lined with paper towels. Sprinkle with salt. Repeat with the remaining cutlets and oil.

Step 5: Serve and Enjoy

Plate the crispy pork cutlets and generously spoon the cream gravy over the top. Garnish with reserved green onion tops.

Serve alongside mashed potatoes, rice, or a crisp side salad for a complete meal.