This recipe comes to me courtesy of Chef John over at FoodWishes.com. It has a gravy that features jalapeņos, so what's not to try? Here's the basic ingredients I used this time around:
Cutlets:
Pork cutlets cut from a loin to about an inch or two thick, pounded flat.
Flour to dredge in.
Egg to bind with.
Italian bread crumbs.
Vegetable oil for the cooking.
A few spoonfuls of olive oil.
1/2 cup of diced pickles.
1/2 cup of seeded and diced jalapeņos.
Two tablespoons of butter (unsalted).
A few stalks of green onion, sliced thin.
Cup of chilled milk.
Teaspoon of salt
Other accoutrements:
Couple of good crusty rolls.
Spinach.
Tomatoes.
The clever bit to this is in the sauce. The pork cutlets are easy enough: pound flat, dredge, egg, bread, and fry in a pan. Set them aside in a warm oven (275 degrees), while you do the tricky bits. It's pretty much my standard, at this point.
I kept wanting to put in more peppers, but since this was my first time, I wanted to stick close to the original recipe.
You'll want to cook it for a couplefew more minutes of a low flame, to let it really thicken up. It's also a good time to remove your cutlets from the stove to let them rest.
Once it has a good consistency (how good? I dunno... gloopy?), you're ready to go. I served these on crusty rolls with some fresh veg... they just seemed to beg for being made into a sandwich.
On the end of it, I think the sauce could have used more heat - taste-wise, not flame-wise. The sauce came out sweeter than I was hoping. My original instinct to go with more peppers was pretty spot on - next time around I suspect I'll leave more of the seeds in. But overall, a fun and tasty dish!