Place each piece of pork between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound to 1/2-inch thickness.

Season the flour with salt and pepper. Dredge each cutlet in flour, shaking off any excess.

Dip the floured cutlets into the beaten eggs, then press into breadcrumbs until fully coated.

In a large skillet over medium-high heat, pour enough vegetable oil to cover the bottom (about 1/4 inch). When shimmering, fry cutlets 3–4 minutes per side until golden brown. Transfer to a paper towel–lined plate to drain.

Discard all but 2 tablespoons of oil from the skillet. Pour in heavy cream, then stir in diced pickles, pickle juice, jalapeño, and green onions. Simmer 2–3 minutes, stirring often, until the gravy thickens.

Plate the pork cutlets and ladle the creamy pickle gravy over the top. Garnish with extra green onions for color and crunch.