Breaded Pork Cutlets Recipe

A close up image of a plate of breaded thin pork chops with lemons behind it and parsley in the bowl with it.

Breaded Pork Cutlets Recipe

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.

Course dinner, Main, Main Course, Main dish

Cuisine American

Diet Low Fat

Prep Time 7

Cook Time 8

Resting time 5

Total Time 20

Servings servings

Calories 208kcal

Author Jessy Freimann

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.

Nutrition