This breaded pork cutlets recipe is a go-to on busy nights. Thin pork chops cook quickly, turn crispy, and stay juicy, all in about 20 minutes with minimal effort.
Jump to:
Why You’ll Love These Pan Seared Pork Cutlets
This recipe firmly lives in the 20-minute dinner category, and honestly, that’s one of the biggest reasons I love it. It was one of those rare recipes that worked perfectly the very first time I tested it. I ended up making it again (and again) just to be sure, and because no one complained about having them twice in one week.
I don’t see many pork cutlet recipes out there, but I really wanted one, especially after seeing how popular my chicken cutlets recipe are. This method might honestly be the best way to cook thin pork chops. They develop a flavorful, crispy crust while staying tender and juicy inside, which is exactly what you want from a quick, no-stress dinner. Here's why I love them:
- Crispy outside and juicy inside
- Ready in 20 minutes
- Kid-friendly
- Simple, everyday ingredients
- Big flavor without a lot of effort
Ingredient Information and Substitutions
- Thin pork chops (pork cutlets)- Thinner cuts cook quickly and stay tender. Boneless works best, but thin bone-in chops are fine too.
- Flour- The flour creates a dry surface so the egg sticks properly.
- Eggs- Acts as the glue that helps the breadcrumb mixture adhere to the pork.
- Panko breadcrumbs- These give the cutlets their light, crispy texture. Regular breadcrumbs will work, but the coating won’t be quite as crunchy.
- Butter- Helps the cutlets brown evenly and adds richness. You can swap in ghee for a slightly higher smoke point and similar flavor.
- Olive oil- Keeps the butter from burning while frying. Avocado oil or another neutral, high-heat oil works just as well.
- Parmesan or Romano cheese- Adds a salty, savory bite to the breading. Either option works well.
- Garlic powder- Adds flavor without overpowering the pork.
- Onion powder- Balances the seasoning and adds depth.
- Dried parsley- Optional, but it adds a nice touch of color and subtle flavor.
- Salt and black pepper- Seasoning the pork before breading helps bring out the flavor and gives the coating something to cling to.
- Lemon wedges- Totally optional, but a squeeze of lemon at the end adds a fresh, bright finish.
How To Make This Recipe For Thin Pork Cutlets
Step 1- Prep the pork.
Pat the pork cutlets dry and season both sides with salt and pepper.
Step 2- Set up the breading station.
Place flour in one shallow bowl, beat the eggs in another, and mix the breadcrumbs, cheese, garlic powder, onion powder, and dried parsley in a third bowl.
Step 3- Bread the cutlets.
Dredge each cutlet in flour, dip it in egg, then press firmly into the breadcrumb mixture. Set aside on a plate while the pan heats.
Step 4- Heat the pan.
Heat the butter and olive oil in a large skillet over medium-high heat until hot and melted.
Step 5- Cook the cutlets.
Working in batches, cook for about 2 minutes per side until golden brown. Transfer to a paper towel-lined plate and let rest briefly before serving.
Frequently Asked Questions
Pan-fry them in a hot skillet with oil and butter. Cook for a couple of minutes per side until golden and cooked through.
About 2-4 minutes per side, depending on thickness. They’re done once golden and no longer pink in the center.
Sure, but only a few hours, not overnight. Letting them sit too long can make the coating soggy.
Tips For Making Fried Pork Cutlets
- Dry the pork well. Moisture prevents the breading from sticking and keeps the cutlets from browning properly.
- Season the meat itself. Don’t rely only on the breading for flavor. Seasoning the pork makes a noticeable difference.
- Don’t sprinkle, but press the breadcrumbs. Light pressure helps the coating stay in place while frying.
- Let breaded cutlets sit briefly. Giving them a few minutes before cooking helps the breading adhere and reduces fall-off in the pan.
- Keep the pan hot. A hot pan creates a crisp crust quickly without drying out the pork.
- Cook in batches. Too many cutlets at once lowers the pan temperature and leads to steaming instead of browning.
- Rest before serving. A short rest allows the juices to redistribute, keeping the pork tender.
- Ingredients to prep ahead- The breadcrumb mixture can be mixed earlier and stored at room temperature for quick assembly.
- Leftovers and storage- Store in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop or microwave in 30-second bursts. Freeze cooled cutlets for up to 2 months and thaw in the fridge before reheating.
What To Serve With Breaded Pork Cutlets
I frequently serve this with my French onion rice pilaf and steamed broccoli. Some other tasty recipes to serve alongside these breaded cutlets include:
Other Delicious Pork Chop Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Breaded Pork Cutlets Recipe
Equipment
Ingredients
- 8 thin sliced pork chops
- ¾ teaspoon Kosher salt to taste
- ¼ teaspoon Ground black pepper to taste
- ½ cup flour
- 3 large eggs
- 1 cup Panko bread crumbs
- 1 cup grated Parmesan or Romano cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried parsley
- 1 Tablespoon Olive oil
- 1 Tablespoon Butter
- Lemon wedges, for serving
Instructions
- Pat pork cutlets dry and season to taste with salt and pepper.
- Place flour in a shallow bowl, beat eggs in a second shallow bowl and mix bead crumbs, cheese, garlic powder, onion powder and dried parsley in the third shallow bowl.
- Dredge each cutlet in flour and tap off the excess.
- Dredge each floured cutlet in egg and tap off the excess.
- Dredge each egg-covered cutlet in bread crumb mixture and tap off the excess. Place each finished chop on a plate.
- Heat oil and butter over medium high heat in a large sauté pan until shimmering.
- Working in batches, fry chops for 2-4 minutes per side (depending on thickness) until golden brown.
- Remove each chop to a paper towel lined plate and rest for 5 minutes. Serve immediately.
Video
Notes
- Dry the pork well. Moisture prevents the breading from sticking and keeps the cutlets from browning properly.
- Season the meat itself. Don’t rely only on the breading for flavor. Seasoning the pork makes a noticeable difference.
- Don’t sprinkle, but press the breadcrumbs. Light pressure helps the coating stay in place while frying.
- Let breaded cutlets sit briefly. Giving them a few minutes before cooking helps the breading adhere and reduces fall-off in the pan.
- Keep the pan hot. A hot pan creates a crisp crust quickly without drying out the pork.
- Cook in batches. Too many cutlets at once lowers the pan temperature and leads to steaming instead of browning.
- Rest before serving. A short rest allows the juices to redistribute, keeping the pork tender.
- Ingredients to prep ahead- The breadcrumb mixture can be mixed earlier and stored at room temperature for quick assembly.
- Leftovers and storage- Store in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop or microwave in 30-second bursts. Freeze cooled cutlets for up to 2 months and thaw in the fridge before reheating.
Billy D Jones says
Karen Marino Boykin says
Tammy says
Laura Holmes says
Cheryl Strickland says
Darren says
Angela says