Crunchy on the outside but tender on the inside, these Pork Cutlets are the perfect textural combination!
To me, there are few things more satisfying than getting a restaurant-quality dinner at home, especially when it’s also quick and easy to prepare. If that’s the goal, there are few dishes that can measure up to these crispy pork cutlets!
I’ve timed myself when preparing this meal, and it always takes thirty minutes or less. If you really want to push things, you might be able to cook it in twenty minutes. Either way, it’s quick and easy to whip together, and creating an assembly line of flour, eggs, and panko for your pork chops makes the preparation seamless.
These boneless pork cutlets come out so juicy and tender. But they also have a crispy layer of panko on the outside. Since these cutlets are so thin, you get a little bit of the crunchy outside and a little bit of the tender meat in every bite. It’s an amazing combination that you get to enjoy until the last bite.
If you can’t get enough of that combination of a crunchy outside and juicy meat on the inside, I suggest you try this Crispy Breaded Chicken, too.
Are Crispy Pork Cutlets Healthy?
There are both positives and negatives to this recipe from a health perspective. The first positive is that you get a great dose of protein from the pork, and you’ll also get a little bit of iron and potassium, too.
On the other hand, this recipe contains a high amount of fat. The sodium and cholesterol levels could also be concerning for people trying to cut those out of their diet. If you can cook them in a way besides frying on a skillet – like in the oven or air fryer – you’ll be able to cut back on the fat and calories by using less oil.
Double Dip
If one layer of breadcrumbs isn’t enough, and you love a good crunch when biting into your pork, it’s possible to double dredge these pork cutlets. That means dipping each cutlet in the flour, eggs, and breadcrumbs once, then repeating the process a second time. This makes the layer of breadcrumbs even thicker, adding extra crunch to every bite.
It’s also easy to add a little extra flavor to these pork cutlets. In the bowl that has the panko, feel free to add seasonings like paprika, garlic powder, or even chili powder. This will help add a delicious kick to the flavor of the cutlets.
How to Make Ahead and Store
Any leftover cutlets can be placed in an airtight container and stored in the refrigerator for up to 4 days. For reheating, warm them in the oven for about 10 minutes at 350°F. You can also freeze the cutlets breaded and raw for up to 3 months, so you can have a delicious restaurant dinner at the drop of a hat!
Serving Suggestions
You usually can’t go wrong with a good piece of meat and some green vegetables. That’s why I usually recommend Roasted Brussels Sprouts or Sautéed Spinach as a side dish with pork cutlets, because both are delicious and easy to make.
Other times, I’m in the mood for rice with my pork, and I opt for Cilantro Lime Cauliflower Rice. One more avenue you can take with your side dish is coleslaw, which is one of my favorites. Aside from the traditional Coleslaw Recipe, I sometimes like to make Carolina Coleslaw or a healthy Greek Yogurt Coleslaw.
Recipe
Ingredients
- 4 boneless pork chops pounded to 1/4-inch thick
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup all purpose flour
- 2 large eggs beaten
- 3/4 cup panko breadcrumbs
- 1/2 cup vegetable oil
Instructions
- Season flattened pork chops with salt and pepper. Set aside.
- Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dip each pork chop first in flour, shaking off excess, then in the egg, and finally coat thoroughly with panko breadcrumbs. Try to use one hand for the wet ingredients and one hand for the dry ingredients.
- Heat vegetable oil in a large skillet over medium heat. Fry the breaded pork chops until golden brown and cooked through, about 3 to 4 minutes per side.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I’ve never made breaded cutlets before.Im going to use your recipe and I’ll let you know.
Thanks Bonnie, I am sure you will love it!