Pork Cutlets Recipe

Meat, breaded and fried, is a cant-lose dinner proposition from Milan to Texas and back. Here pork loin is pounded thin, dipped in flour and beaten egg, then coated in bread crumbs and shallow-fried until golden and crisp. A little messy to make? Yes, but less so than youd think. Accompanied by a mixture of chopped parsley, lemon zest and capers and a sprinkling of chopped egg, its an elegant weeknight splurge. But a wedge of lemon is all the garnish a well-fried cutlet really needs.

Parmesan Pork Cutlets

The aroma of these cutlets as they cook makes my kids eager to come to the dinner table. The dish is easy to make, and my family loves it. —Julie Ahern, Waukegan, Illinois

Prep: 25min

Total: 40min

Yield: 4 servings.

Nutrition Facts: calories 376 calories, Fat 21g fat (5g saturated fat), Cholesterol 162mg cholesterol, Sodium 626mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.

Ingredients:

• 1 pork tenderloin (1 pound)
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• 1 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/4 cup olive oil
• Lemon wedges

Instruction:

Cut pork diagonally into 8 slices; pound each to 1/4-in. thickness. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, cheese and salt. Dip pork in the flour, eggs, then bread crumb mixture., In a large skillet, heat oil over medium-high heat. Add pork, in batches, and cook until a thermometer reads 145°, 2-3 minutes on each side. Remove and keep warm. Serve with lemon wedges.

Crispy Pork Cutlets

Breaded pork cutlets made with crispy seasoned panko breadcrumbs and juicy tender pork. Ready in only 30 minutes from start to finish!

Prep: 14min

Total: 30min

Yield: 4

Serving Size: 1 cutlet

Nutrition Facts: servingSize 1 cutlet, calories 446 kcal, Carbohydrate 17 g, Protein 30 g, Fat 28 g, Saturated Fat 6 g, Cholesterol 158 mg, Sodium 1046 mg, Fiber 2 g, Sugar 1 g

Ingredients:

• 4 boneless pork chops (about 1-1.5 lbs total)
• 1 1/2 teaspoons coarse kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 2 eggs (beaten)
• 3/4 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 5 tablespoons olive oil (divided)
• 1 lime (quartered)
• Chopped cilantro (for garnish)

Instruction:

1. Line a large cutting board with plastic wrap or parchment paper. Lay pork chops on top in a single layer, and then cover with another piece of plastic wrap or parchment paper.
2. Using a meat mallet or a heavy skillet (cast iron works best), pound each pork chop to about 1/4-inch thickness.
3. Season with salt and black pepper on both sides. Set aside.
4. Prepare 3 shallow bowls – the first with the flour, the second with the eggs, and the third with the panko breadcrumbs.
5. To the breadcrumbs, add the garlic powder, chili powder, ground coriander, paprika, ground cumin, and dried oregano. Mix together to combine.
6. Heat 3 tablespoons of olive oil in a large skillet over medium heat.
7. Working in 2 batches, dredge two cutlets in flour, then dip in egg, and then into the seasoned panko breadcrumbs.
8. Sauté the cutlets for 3-4 minutes per side. Remove and transfer to a plate.
9. Add the remaining 2 tablespoons of olive oil and repeat the same steps with the remaining 2 cutlets.
10. Garnish with a sprinkle of chopped cilantro and serve with lime wedges.

Parmesan Pork Cutlets

Prep: 10min

Total: 25min

Yield: 4 Servings

Nutrition Facts: calories 479 calories, Carbohydrate 27 g, Cholesterol 201 mg, Fat 24 g, Fiber 1 g, Protein 36 g, Saturated Fat 9 g, servingSize None, Sodium 725 mg, Sugar None, Trans Fat None, unSaturated Fat None

Ingredients:

• ½ cup all-purpose flour
• 2 large eggs
• ¾ cup plain bread crumbs
• ½ cup grated Parmesan
• 1 pound boneless pork cutlets (4 cutlets)
• Salt and pepper
• 2 tablespoons vegetable oil
• 2 tablespoons unsalted butter

Instruction:

1. Place flour in a shallow bowl. Whisk eggs together in a separate shallow bowl. Combine bread crumbs and Parmesan in a third shallow bowl.
2. Sprinkle cutlets with salt and pepper. One at a time, dredge cutlets in flour, dip in egg and coat with bread crumb mixture.
3. Warm 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium heat until butter is foaming. Cook half of cutlets, turning once, until browned on both sides and cooked through, about 5 minutes total. Transfer to platter and loosely cover with foil to keep warm; repeat process with remaining oil, butter and dredged cutlets. Serve immediately.

Pork Cutlets

Prep: 0 20min0

Total: 0 35min0

Yield: 1 serving

Serving Size: 1 of 1 servings

Nutrition Facts: servingSize 1 of 1 servings, calories 828, Fat 32g, Saturated Fat 8g, Carbohydrate 94g, Fiber 6g, Sugar 5g, Protein 40g, Cholesterol 71mg, Sodium 500mg

Ingredients:

• 1 egg white plus 1 tablespoon water
• 1 teaspoon dry mustard
• 1 (4-ounce) boneless pork cutlet, pounded thin
• 1/2 cup flour
• 1/2 cup dry bread crumbs
• 1 tablespoon olive oil
• 1 lime

Instruction:

1. In a mixing bowl, beat the egg white and water until it starts to foam. Stir in a teaspoon of dry mustard. Season cutlet with salt and pepper. Dip the cutlet in flour, then the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Set aside, or refrigerate, covered by a piece of waxed paper or plastic wrap.
2. Heat the oil in a heavy frying pan until hot. Add the cutlet, lower the heat slightly, and cook for about 2 minutes. Turn with a spatula, and brown the other side. Continue cooking, turning once again if necessary, until the pork is cooked through, about 5 minutes in total. When done, the flesh will be white. Drain on a paper bag. Serve with a squeeze of lime.
3. Serve with potato and leeks

Chef Matt Abdoo | Crispy Pork Cutlets

FAQ

Are pork cutlets the same as pork chops?