Italian Style Pork Cutlets
Crispy, golden, and bursting with Italian-inspired flavors, these Italian Style Pork Cutlets are a weeknight dinner game changer. Made with tenderized boneless pork chops coated in a flavorful breadcrumb mixture infused with Parmesan cheese, Italian seasoning, and garlic powder, these cutlets are pan-fried to perfection in olive oil for a crunchy exterior and juicy, tender interior. A quick and easy preparation process—with just 15 minutes of prep and 15 minutes of cook time—makes this dish perfect for busy days. Serve these cutlets with a squeeze of fresh lemon, and pair them with a crisp salad, pasta, or roasted vegetables for a satisfying and complete meal. Whether you're feeding the family or impressing guests, these pork cutlets bring a delicious taste of Italy to your table!
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 0.5 cups all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup breadcrumbs
- 0.5 cups Parmesan cheese, grated
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 tablespoons olive oil
- 4 pieces lemon wedges
Instructions
Start by preparing the pork chops. If they are thick, place each chop between two sheets of plastic wrap and pound gently with a meat mallet until they are approximately 1/2-inch thick.
Set up a breading station with three shallow dishes. In the first dish, place the flour. In the second dish, whisk together the eggs and milk. In the third dish, combine breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper.
Coat each pork chop in flour, shaking off any excess. Dip the floured pork chop into the egg mixture, allowing any excess to drip off. Finally, press the pork chop into the breadcrumb mixture, ensuring it's fully coated. Repeat with all pork chops.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, place two breaded pork chops in the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through to an internal temperature of 145°F (63°C).
Remove the cooked pork chops from the skillet and place them on a paper towel-lined plate to drain any excess oil. Repeat with the remaining pork chops, adding more olive oil to the skillet if needed.
Serve the pork cutlets hot, garnished with lemon wedges on the side for a bright, citrusy finish. Pair with a fresh salad, pasta, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.5 g | 175% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 5126 mg | 223% | |
| Total Carbohydrate | 136.9 g | 50% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.2 g | ||
| Protein | 155.7 g | 311% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 703 mg | 54% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2007 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.
