Crispy Pork Cutlets

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.

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.

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.

Melt butter in a skillet over medium heat.

Stir in pickles, jalapeño pepper, and green onions; cook and stir until onions have softened, about 3 minutes.

Sprinkle in 1 1/2 tablespoon flour.

Cook and stir for 3 minutes.

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.

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.