Pork Cutlets with Parmesan Breadcrumb Topping
Crispy, golden-brown, and bursting with flavor, these Pork Cutlets with Parmesan Breadcrumb Topping are a deliciously satisfying dinner option that’s ready in just 35 minutes! Thinly pounded boneless pork cutlets are seasoned to perfection, coated in a mixture of crunchy panko breadcrumbs, nutty Parmesan cheese, fragrant garlic powder, and Italian seasoning, and pan-fried until irresistibly crispy. With a squeeze of fresh lemon and a sprinkle of parsley for garnish, this dish combines elegance and comfort in every bite. Perfect for weeknight dinners or casual entertaining, these cutlets pair beautifully with a crisp green salad, roasted vegetables, or creamy mashed potatoes. Easy to prepare and packed with crowd-pleasing flavors, this recipe is a must-try for pork lovers!
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Recipe Information
Ingredients
- 4 pieces Boneless pork cutlets
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.5 cup All-purpose flour
- 2 pieces Large eggs
- 2 tablespoons Milk
- 1 cup Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 3 tablespoons Olive oil or vegetable oil
- 4 pieces Lemon wedges
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place each pork cutlet between two pieces of plastic wrap or parchment paper. Use a meat mallet to pound the cutlets to about 1/4 inch thickness.
Season both sides of the pork cutlets with salt and black pepper.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, and dried Italian seasoning.
Dredge each pork cutlet first in the flour, shaking off the excess. Then dip it into the egg mixture, allowing any excess to drip off. Finally, press the cutlet into the breadcrumb mixture to coat evenly. Set aside on a plate.
Heat the olive oil or vegetable oil in a large skillet over medium heat.
Once the oil is hot, add the breaded pork cutlets to the skillet, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes on each side until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
Transfer the cooked cutlets to a plate lined with paper towels to drain any excess oil.
Serve the pork cutlets hot, garnished with fresh parsley if desired, and accompanied by lemon wedges for squeezing over the top.
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.6 g | 146% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 3770 mg | 164% | |
| Total Carbohydrate | 93.0 g | 34% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 5.8 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 628 mg | 48% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1573 mg | 33% | |
*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.
