Breaded Pork Chops (Pork Cutlets)

These breaded pork chops are a lightning-fast dinner that is sure to please! Made using thinly-sliced pork cutlets, they cook up quickly and easily with a flavorful, crisp breading and around the most juicy, mouthwatering pork.

Breaded Pork Chops

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Check out some of my other pork chops recipes:

• Smothered Pork Chops
• Grilled Hawaiian Pork Chops
• Drunken Pork Chops
• Herb Grilled Pork Chops

This breaded pork chop recipe falls into the 20 minute dinner category from start to finish, and I've got to tell you, I'm here for it! It was one of those magical recipes that was absolutely perfect from the very first time I tested it. I may or may not have tested it a few more times because it was so delicious!

I haven't come across many pork cutlets recipes, but I knew I wanted one, especially because my grandma's chicken cutlets recipe is so popular. These are made with the most flavorful and deliciously crispy crust, while the meat stays tender and juicy- the perfect storm for a dinner that will instantly become a fixture in your recipe rotation.

Tips for making breaded pork cutlets

• I like to pat each pork cutlet down with paper towel and season with salt and pepper before breading to help the flour stick to it.
• I also bread each cutlet first and let them hang out on a plate while my oil and butter heat up. I think this helps the breading stick to the meat.
• Don't overload the pan when frying, you want them to get a nice golden brown crust, not steam.
• Be sure to rest the pork chops before serving to allow for crossover cooking and for the juices to redistribute.

How do you get breading to stick to pork chops?

I do a few things to help the breading stick:

• Pat them dry with paper towel before breading
• When breading, I always shake off any excess flour, eggs and bread crumb mixture before moving onto the next step.
• I let the breaded pork chops rest on a plate for a few minutes while the oil and butter heat.

Can you bread pork chops ahead of time?

I wouldn't encourage it; these are best breaded right before cooking.

What temperature should Pork Chops be cooked to?

The temperature safety zone for consuming pork is 145 degrees.

Can I make these with thicker pork chops?

You can, but you'll want to bake at 400 degrees for around 10 minutes (or until they reach an internal temperature of 145 degrees) after browning on each side to cook them through.

How do you store leftover pork chops?

Covered in the refrigerator; they will last up to 3 days.

How do you reheat breaded pork chops?

I use the microwave, although these are best served immediately.

Can I freeze cooked breaded pork chops?

I wouldn't recommend freezing them.

Ingredients for breaded fried pork chops

• Thin sliced pork chops
• Kosher salt
• Ground black pepper
• Flour
• Eggs
• Panko bread crumbs
• Romano cheese (or Parmesan cheese)
• Garlic powder
• Onion powder
• Dried parsley
• Olive oil
• Butter

How to make breaded pork cutlets

1. Pat pork cutlets dry and season with salt and pepper.
2. Dredge cutlet in flour and tap off the excess.
3. Dredge each floured cutlet in egg and tap off the excess.
4. Dredge each egg-covered cutlet in a mixture of bread crumbs, cheese and all the spices and tap off the excess.
5. Heat oil and butter over medium high heat until shimmering.
6. Working in batches, fry chops for 2-4 minutes per side (depending on thickness) until golden brown.
7. Remove to a paper towel lined plate and rest for 5 minutes.
8. Serve immediately and enjoy!

Helpful tools:

1. Large saute pan
2. Wooden spoon
3. Chef's knife
4. Cutting board
5. Measuring cups
6. Measuring spoons

Breaded Pork Chops (Pork Cutlets)

Jessy Freimann

These breaded pork chops are a lightning-fast dinner that is sure to please! Made using thinly-sliced pork cutlets, they cook up quickly and easily with a flavorful, crisp breading and around the most juicy, mouthwatering pork.

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Prep Time 7 mins

Cook Time 8 mins

Resting time 5 mins

Total Time 20 mins

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

1x2x3x

• 8 thin sliced pork chops
• Kosher salt to taste
• Ground black pepper to taste
• ½ cup flour
• 3 large eggs
• 1 cup Panko bread crumbs
• 1 cup Parmesan or Romano cheese, grated
• 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 saute 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

If you want to make thicker breaded pork chops, you'll want to bake at 400 degrees for around 10 minutes (or until they reach an internal temperature of 145 degrees) after browning on each side to cook them through.

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