Pork Cutlets

These crispy pork cutlets are the kind of golden, juicy comfort food that disappears fast. Made with simple staples and one pan, they’re an easy weeknight win that’s sure to earn a spot in your regular rotation!

Ingredient Tips for Pork Cutlets

• Pork Cutlets: Pre-sliced cutlets save time. If using pork loin chops, slice them horizontally and pound evenly to ensure they cook through before the crumbs over-brown.
• Flour: A light dusting helps the egg stick and keeps bare spots from happening.
• Breadcrumbs: Using a mix of panko breadcrumbs and seasoned bread crumbs creates a lighter, crunchier crust with built-in flavor and color.
• Variations: For an extra-crispy crust, use all Panko and stir in 2 to 3 tablespoons of grated Parmesan. For a spicy kick, add cayenne or chipotle powder, and serve with lemon wedges or a quick pan sauce on the side.

How to Make Crispy Pork Cutlets

1. Pound the pork to ¼-inch thick (full recipe below).
2. Dredge in the breadcrumb coating.
3. Fry the cutlets in a skillet.

Leftovers & Storage

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freeze fully cooled cutlets on a sheet pan, then transfer to a freezer bag and freeze up to 2 months.

Reheat in the oven or air fryer at 375°F for about 8 to 12 minutes, depending on thickness, or until hot and re-crisped.

Did you enjoy this Pork Cutlets Recipe? Leave a comment and rating below.

Prep Time 15 minutes minutes

Cook Time 6 minutes minutes

Total Time 21 minutes minutes

• Cover the pork with plastic wrap and use the flat side of a meat tenderizer to pound it to ¼-inch thick.

• Season the pork with a sprinkle of salt and pepper and then dip into the flour. Shake to remove any excess flour.

• In a shallow dish, combine the Panko, seasoned bread crumbs, garlic powder, paprika, salt, and a pinch of pepper.

• In a separate shallow dish, whisk the egg.

• Dip each pork cutlet into the egg, then into the crumb mixture, gently pressing to adhere. Let rest for 10 minutes.

• Heat the oil in a 10-inch skillet over medium heat until it’s shimmering.

• Add the pork cutlets in batches (don’t overcrowd the pan), and cook 2 to 3 minutes per side, until golden brown and the internal temperature reaches 145°F, adding more oil as needed.

• Transfer to a paper towel lined plate and season with additional salt if desired.

Pounding the pork very thin ensures it cooks through without the breadcrumbs browning too much.
If you don’t have a meat tenderizer to pound out the pork, gently pound with a rolling pin.
Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months. 

Calories: 441 | Carbohydrates: 25g | Protein: 36g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 130mg | Sodium: 683mg | Potassium: 621mg | Fiber: 2g | Sugar: 2g | Vitamin A: 211IU | Vitamin C: 0.4mg | Calcium: 70mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

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