Pork Cutlets
Crispy, golden, and irresistibly tender, these Pork Cutlets are a delicious twist on classic comfort food that's perfect for weeknight dinners or special occasions. Featuring boneless pork chops pounded thin for quick and even cooking, these cutlets are coated in a flavorful breading made with panko breadcrumbs and Parmesan cheese for a satisfyingly crunchy texture. The dish comes together in just 35 minutes, thanks to a straightforward breading technique and a quick pan-fry in vegetable oil. Serve these cutlets warm with a squeeze of fresh lemon juice for a bright, zesty finish that complements their rich, savory flavors. Pair them with a crisp green salad or creamy mashed potatoes for a restaurant-quality meal the whole family will love.
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) Boneless pork chops
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Panko breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 0.5 cups (for frying) Vegetable oil
- 4 pieces (for serving) Lemon wedges
Instructions
Place each pork chop between two pieces of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the pork chops to about 1/4-inch thickness.
Set up a breading station with three shallow dishes or bowls: one for the flour seasoned with salt, pepper, and garlic powder; one for the eggs whisked with milk; and one for the panko breadcrumbs mixed with Parmesan cheese.
Dredge each piece of pork in the seasoned flour, shaking off any excess. Dip it into the egg mixture, making sure it is completely coated, then press it into the breadcrumb mixture, ensuring an even coating on all sides. Set the breaded cutlets aside on a plate.
Heat the vegetable oil in a large skillet over medium heat until it reaches about 350°F (175°C). You can test the oil by dropping in a small piece of breading; it should sizzle immediately.
Carefully place two breaded cutlets into the skillet and fry for 3 to 4 minutes on each side, or until golden brown and cooked through (internal temperature should reach 145°F). Remove from the skillet and place on a paper towel-lined plate to drain excess oil. Repeat with the remaining cutlets.
Serve the pork cutlets warm with lemon wedges on the side. Pair with a simple green salad, mashed potatoes, or your favorite side dish for a complete meal.
Nutrition Facts
Calories |
3045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 3983 mg | 173% | |
| Total Carbohydrate | 156.4 g | 57% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 8.1 g | ||
| Protein | 175.0 g | 350% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 642 mg | 49% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 2350 mg | 50% | |
*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.
