Step 1

Place a piece of plastic wrap or parchment paper on a flat surface. Add the pork cutlets on top of the plastic and then cover them with another piece.

Step 2

Using a meat mallet, firmly pound the pork to an even thickness of 1/2 inch.

Step 3

Place the pork pieces on a plate and season both sides generously with salt and black pepper. Lightly coat both sides of the meat with 2 tablespoons of flour. Pour the beaten eggs over the flour-coated pork until both sides are coated.

Step 4

Pour the panko bread crumbs into a shallow bowl. Toss the pork pieces in the bread crumbs and press firmly to coat the meat. After breading the pork cutlets, place them on a clean plate and cover them with plastic wrap. Set aside to chill in the refrigerator for 15 minutes.

Step 5

While letting the breaded pork cutlets set, prepare the sauce. Melt the butter in a skillet over medium heat. Once the butter has melted, add the pickles, jalapeño peppers, and green onions. Stir for about 3 minutes until the onions soften.

Step 6

Sprinkle 1 1/2 tablespoons of flour into the mixture and continue stirring for 3 minutes. Slowly pour 2 to 3 tablespoons of cold milk while mixing constantly. Add the remaining milk and Worcestershire sauce, and season with black pepper.

Step 7

Let the sauce simmer on low heat for five minutes until it’s thick and creamy. Taste the sauce and adjust the seasonings accordingly to your preference. Pour the sauce into a bowl and set aside.

Step 8

To fry the pork cutlets, heat 1/4 cup of vegetable oil in a large skillet over medium to high heat. Slowly place the breaded pork cutlets and fry for 4 to 5 minutes per side. Cook until the meat is no longer pink inside and the coating is crisp and well-browned.

Step 9

Line a plate with paper towels and transfer the pork to the lined plate. Sprinkle with more salt, if desired. Repeat with remaining pork cutlets until everything is cooked.

Step 10

Serve cutlets and top them with a generous amount of creamy jalapeño sauce. Enjoy!