Breaded Pork Cutlet
Crispy, golden perfection awaits with this classic Breaded Pork Cutlet recipe! Made with tender boneless pork loin chops, these cutlets are pounded thin, seasoned to perfection, and coated in a flavorful breading made from panko breadcrumbs, grated Parmesan cheese, and aromatic dried oregano. The cooking process delivers a wonderfully crunchy exterior while keeping the pork juicy and tender inside. Ready in just 30 minutes, this dish is perfect for busy weeknights or casual gatherings. Pair it with fresh lemon wedges for a burst of zesty brightness that balances the richness of the cutlets. Whether you're craving comfort food or seeking a crowd-pleasing entree, this Breaded Pork Cutlet recipe is sure to be a hit!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless pork loin chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Dried oregano
- 0.5 cup Vegetable oil
- 4 pieces Lemon wedges
Instructions
Begin by placing the pork loin chops on a cutting board. Cover them with plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.
Season both sides of the pork cutlets with salt and black pepper.
Prepare your breading station by placing the flour in one shallow dish, beaten eggs mixed with milk in another dish, and panko breadcrumbs mixed with grated Parmesan cheese and dried oregano in a third dish.
Dip each pork cutlet first into the flour, ensuring an even coat and shaking off any excess.
Next, dip the flour-coated pork cutlet into the egg mixture, making sure it's fully covered.
Finally, press the pork cutlet into the panko breadcrumb mixture, ensuring it is fully coated and the breadcrumbs adhere well on all sides.
Heat vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, carefully add the breaded pork cutlets to the skillet, cooking in batches if needed to avoid overcrowding.
Cook each cutlet for about 3-4 minutes on each side, or until the breading is golden brown and the pork is cooked through.
Remove the cutlets from the skillet and let them drain briefly on paper towels to remove excess oil.
Serve the breaded pork cutlets hot with lemon wedges on the side for squeezing over, if desired.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 1108 mg | 48% | |
| Total Carbohydrate | 60.6 g | 22% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 4.8 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 199 mg | 15% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
