Breaded Pork Cutlets
Crispy, golden, and bursting with savory flavor, these Breaded Pork Cutlets are a quick and satisfying dinner option that's perfect for any night of the week. Tender pork cutlets are pounded thin for even cooking, then coated in a seasoned breadcrumb mixture enriched with grated Parmesan cheese for an irresistible crunch. With just 15 minutes of prep time and a few simple ingredients like garlic powder, milk, and eggs, this recipe strikes the perfect balance between hearty comfort food and gourmet appeal. Pan-fried to perfection in vegetable oil, these cutlets develop a crispy, golden crust while staying juicy and flavorful inside. Serve them with lemon wedges for a zesty finishing touch, and pair with your favorite sides like mashed potatoes or a vibrant green salad. Ideal for family dinners or impressing guests, these breaded pork cutlets are a must-try for fans of quick, satisfying meals with bold flavors.
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Recipe Information
Ingredients
- 4 pieces Pork cutlets
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 1 cup Parmesan cheese (grated)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup Vegetable oil
- 4 pieces Lemon wedges (optional, for serving)
Instructions
Place the pork cutlets between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the cutlets to an even thickness of about 1/4 inch.
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the breadcrumbs, Parmesan cheese, salt, black pepper, and garlic powder.
Dredge each pork cutlet in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the breadcrumb mixture, coating both sides evenly. Place the breaded cutlets on a plate and let them rest for 5 minutes.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot (about 350°F), add 2 cutlets to the skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F.
Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil. Repeat the process with the remaining cutlets.
Serve the breaded pork cutlets hot with lemon wedges on the side for squeezing over the top, if desired.
Nutrition Facts
Calories |
3241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.5 g | 247% | |
| Saturated Fat | 45.0 g | 225% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 5320 mg | 231% | |
| Total Carbohydrate | 224.9 g | 82% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 15.0 g | ||
| Protein | 164.0 g | 328% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 289 mg | 22% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2034 mg | 43% | |
*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.
