Monday, July 9, 2012

Crispy Pork Cutlets with Creamy Jalapeno Green Onion Gravy – Say Auf Wiedersehen to the 3-Pan Breading Station!

This is what happens when you have two food wishes in your head at the same time. I’ve wanted to do a schnitzel video für immer, but thanks to another recent food wish, I was also craving biscuits with cream gravy. So, I sort of did both, and it worked out well. Very well.

The crispy pork cutlet part of the presentation is very simple and straightforward, but it did afford the opportunity to share my new breading system. With all the time you’ll save, you can hit the gym to burn off this less than light, but extremely satisfying meal.

I’ve never been a big fan of the 3-pan breading system. Once you dredge meat in the prescribed dish of seasoned flour, you have to toss the rest. The whole idea is to simply coat the meat with flour, so why not just sprinkle on already seasoned meat? We use much less flour that way, and with zero waste.

From there, we’re not dipping these in a bowl of beaten eggs. Why do that, when we can just dump one egg on to the same plate and toss to coat. Faster, easier, and one egg is plenty for four cutlets.

As far as the cream gravy goes, the jalapenos and green onion probably seem logical, but some may raise an eyebrow over the diced dill pickle. I’m not sure exactly why I added them, but I just had one of those feelings. Pickles and pork, dill and cream sauce, it felt right, and it tasted even righter.

By the way, you can substitute veal, beef, turkey or chicken for the pork without missing a beat. Anyway, I hope you give this easy pork cutlet, delicious cream gravy, and/or new breading system a try soon. Enjoy!


Ingredients for 8 Cutlets (makes four entrée size portions of 2 cutlets each):

2 fully trimmed pork tenderloins, cut into 8 pieces, pounded flat
salt and pepper to taste
flour as needed
2 eggs
about 3 cups panko breadcrumbs
For the gravy:
2 tbsp melted butter
1/3 cup diced dill pickles
1 or 2 jalapeños, small dice
1 bunch green onions, chopped
salt and cayenne to taste
1 1/2 tablespoon flour
1 1/2 cup cold milk, plus more to adjust thickness if needed

View the complete recipe

42 comments:

christopher andrew culley said...

So the silverskin thing, I knew; the hot roux / cold milk thing, yeah; cayenne, obvs. If only you had a tappa tappa or the FSS... the point? CJ does it all the way every day, thanks for the education. That is all.

Matt said...

Im sure youve done the dusting method before. I know Ive used it and wouldnt know where else I got it from. P.S.: If you are using Panko, you may not call it a Schnitzel (also too thick).

Christy said...

Gravy?! GRAVY?! You made Schnitzel into Chicken Fried Cutlet. Boo. :(

We top ours with a lemon slice and a caper filled anchovy filet - there is no other way. :)

Chef John said...

I'm pretty sure there are many ways. ;)

helio said...

Nice method, so simple but i never thought about it ...

What was the sidedish ?
Also looks yummy

helio said...

Thanks for the method, i also hated to have 3 dishes ...
So simple but i never thought about that.

What was the sidedish ?
Also looks yummy

Ted said...

Cold lumps, hot milk, the perfect gravy. 8|

Anonymous said...

I really don't like dill pickles, but I still watched this and thought, "Oh my god, adding that pickle is genius!" Great recipe, Chef.

Anonymous said...

What is that side? It looks really good. plantains?

Anonymous said...

This looks great Chef! Thank you!

Also, how awesome would it be if you did a 420 and\or techniques special?
Pretty awesome i'd say.

Best Wishes!

cookinmom said...

What were you hiding from us underneath the cutlets in the oven? Nice looking sweet potatoes?

Lauren said...

Chef John, this looks great! I will be making it sometime soon. Also, I just wanted to thank you for Food Wishes. My fiance and I have been fans of your blog for a long time. You taught us, mostly me (he was already pretty good), how to cook. Mealtime at our house has become something we look forward to, we can't thank you enough!

Nise said...

I loved your comment, "I've never trusted seasoned flour." Neither have I! Too much waste and the seasoning is too lost in all that flour.

Vinny from NH said...

Definitely looks like fried plaintains... I will be using this probably with a chicken cutlet substitute at my next get together. Thanks Chef John for always making sure I've got the best dish!

Chef John said...

Those are roasted sweet potatoes! :)

Chris K. said...

Nice! I like the breading technique - will definitely try it the next time I need to fry something.

Ever heard of salamoia? It's an Italian salt seasoning made with fresh thyme, sage, and garlic. For the past couple of months I've been putting on EVERYTHING.

Anonymous said...

Did your hands BURN after handling the jalapenos?????

Anonymous said...

Hi chef John,
I really do love your recipes and this one is sure very tasty, but fried pork during the summer? Could you please do something healthier from time to time? Thanx!

Anonymous said...

Chef John,
HAPPY BIRTHDAY!!!
Thanks for all you do for my cooking!
Jackie

Gadzooks said...

Love your blog! FYI...Alton Brown says that it is technically not a gravy if there are no meat drippings. In this case, it would be a sauce.

Gadzooks said...

Love your blog!!! FYI, Alton Brown says that it is technically not a gravy if there are no meat drippings. In this case, it would be a sauce.

AlaninAberdeen said...

Tried this and loved it! Added a dash of cream to finish
the gravy (just because I had it in the fridge).
Another Chef John classic.
Went well with the roasted sweet potatoes too.

Louise said...

Happy Birthday Chef John. The 4th Annual TASTE AWARDS is now open. I hope you will be entering this year. By the way chef, would a porkloin work in this dish? Or will it be dry. Please advise.

Cheers,
Louise

Jennifer Cochran said...

WOW. you actually made the is somewhat jaded, highly skeptical, food nut say WOW. Kudos Chef! This is a fantastic spin on some of my very favorite dishes. Just love it!

I will be following you frmo now on.

Thanks!

Elaine Livingston said...

No Christy, he made it into a PORK cutlet. Weren't you paying attention? My tastebuds don't care. It was awesome that way..... Thanks Chef John ;o)

Elaine said...

No, Christy, he made it into a PORK cutlet, weren't you paying attention? LOL I just made it and it tasted awesome. Thanks Chef John :O)

Chris said...

Is it just coincidence that I read about your revolution on Bastille Day? Vive la Revolution!

shawn said...

I made this tonight and it was amazing. And I have to show it off....http://goo.gl/wrH12

lrp80 said...

I made this a couple of nights ago and it was great. Thanks chef John for the great tips for coating and making the sauce. You are the best!

Anonymous said...

Made this today, and it was a hit. Just recently found your blog thanks to 1 daughter and have tried quite a few recipes. The other daughter wants me to stop making such delicious food! :)Thanks for sharing. Your passion for fun and good cooking is really contagious
.

Anonymous said...

amazing again...and a belated happy birthday to my all-time favorite chef...

reily said...

can you substitute the dill pickles and jalapenos with anything else chef?

reily said...

can you substitute the dill pickles and jalapenos with anything else of similar flavor and texture chef? Its hard to get such good ingredients in my country. well at least in my part

Erica Chen said...

You make me laugh! I will also make this :)

Anonymous said...

why can i not print your receipes

Anonymous said...

Great recipe! thumbs up.
btw is it possible to use thickened cream instead of flour and milk?

Anonymous said...

Chef John, what was the salad made of with the apples?

Chef John said...

Salad? There is no salad here.

Thomas S said...

Chef, I made this for my family.
They didn't leave me any!

Thanks so much.

Damon Brown said...

This was an awesome recipe...I ran out of Panko so added regular bread crumbs and also shredded and grated parmesan (gave it such a nice flavor)...followed everything else exactly as presented (used 4 tablespoons butter, 2 tablspooons flour and 2 cups cold milk so not exactly everything) and this was another delicious meal I prepared from Chef John! I'm a major fan! Find myself saying "ENNNNJOOOYY" at the most random times! :^)

hershey said...

chef john! tried it and my mom loved it so much.. thank you! :)

Webjazz said...

Found your site while looking for pork cutlet recipes. Tried this and loved it. Wife and I had not had these for years. Now, we will make them frequently. Will use your method of breading on a lot of other recipes as well.