Pan-Fried Pork Cutlets
Let Me Tell You About Pan-Fried Pork Cutlets…
Okay, so every time I make these pork cutlets I’m instantly hauled back to my little apartment kitchen, windows fogged up and the smell of golden, crispy bits floating around. The first time? Disaster. Burnt breadcrumbs everywhere and I may have mistaken salt for sugar at one point, but hey, you live and learn, right? Now, it’s one of those dishes that I toss together when I want something that tastes like I actually know what I’m doing in the kitchen (even on nights when the stove is covered in flour and panic). My neighbor Steve still brings it up whenever another fire alarm goes off in our building—though that only happened once. Kind of. Anyway, these pork cutlets are my happy place on a plate!
Why I Keep Coming Back To This Recipe
I make this when I want to impress people without actually working that hard. My family goes a bit wild every time I announce we’re having pan-fried pork cutlets for dinner (except my cousin Jules—he’s not a pork person; more for the rest of us, honestly). They’re super quick, have that satisfying crunch, and you get to bash meat with a rolling pin like it’s therapy. Actually, the rolling pin thing is half the fun. Oh, and if you’re ever late getting dinner on the table, the way the whole house smells like a tiny restaurant usually stops people from complaining, at least for a little while.
What You’ll Need (And a Few Shortcuts If You Want ‘Em)
- 4 boneless pork chops (I sometimes just grab whatever’s on sale, even thin pork loin slices—it still works!)
- Salt & pepper (I use a small handful of kosher salt but regular salt isn’t going to ruin things)
- 1 cup all-purpose flour (whole wheat works if you’re into that sorta thing; I tried it once and, honestly, I’m not sure it’s worth it)
- 2 large eggs (beaten—duck eggs are a fun change if you have a friendly neighbor with chickens…not required!)
- 1 to 1 1/2 cups breadcrumbs (panko is my go-to on lazy days, but I’ve crumbled up failed toast before, in a pinch)
- 1/2 teaspoon garlic powder (completely optional, but I use it about half the time)
- Vegetable, canola, or even olive oil for frying (Grandma always said lard but I just—no.)
- Lemon wedges for serving (if I remember to buy them; sometimes I just forget and it’s fine!)
How I Make Pan-Fried Pork Cutlets (More Or Less)
- First, grab those pork chops and put them between two bits of baking paper or cling film. Now take a rolling pin (or wine bottle, if you’re like me and can never find the actual rolling pin) and gently bash the pork until it’s about 1/2 inch thick. You want it nice and even but not see-through. If you get carried away, just, er, pretend you were aiming for schnitzel.
- Sprinkle salt and pepper over both sides. Sometimes I add a pinch more pepper than I think I need—turns out I like a bit of heat.
- Get three shallow bowls, or even just plates with a rim. Put flour in one, beaten eggs in another, and breadcrumbs (with the garlic powder if you like) in the third. The assembly line always makes me feel like a short-order cook in an old diner, honestly.
- Now, dip each pork chop into the flour (tap off the extra), then the egg (be generous), then the breadcrumbs. You want a nice, even coat. Fingers will definitely get messy (I still haven’t worked out how not to make a breadcrumb glove).
- Heat a good glug (that’s, like, 2-3 tablespoons) of oil in your biggest frying pan over medium-high. Once it’s shimmery but not smoking, gently lay the cutlets in. You might need to do two batches—don’t cram them in or they’ll steam instead of crisp! This is where I sometimes realize my pan is way too small but plow ahead anyway.
- Fry for about 3-4 minutes a side until golden and cooked through. Flip once; don’t get flip-happy, or the breading might bail. I usually sneak a little taste at this point, for “quality control.”
- Let the finished cutlets hang out on a paper towel for a minute. You could stick them in a low oven if you’re keeping a bunch warm, but I tend to just eat one while no one’s looking…
Stuff I’ve Learned (Sometimes the Hard Way)
- One time I tried skimping on the oil. Big mistake—the breading basically glued itself to the pan. Use more than you think you need, you’ll thank me.
- If your breading looks a bit patchy before frying, just pat on a little more. No one cares if it’s not perfect. Mine never is.
- Actually, if you forget to pat the pork dry before flouring, you’ll end up with fried bread mud. Not good.
Things I’ve Tried—The Good, The Meh, And The Oops
- Swapping pork for chicken breast works! It’s thinner, so watch the cook time.
- I tried baking cutlets on a wire rack because I was feeling healthy. Eh. They were dry and honestly, if you want crispy, embrace the fry.
- Club soda in the egg? I don’t know where I read this, but it just made things weirdly soggy. Maybe I misread the tip?
If You Don’t Have Fancy Gear—No Biggie
Technically, a meat mallet is ideal, but like I said, a rolling pin or an old wine bottle gets the job done. No shallow bowls? Big mugs work, though dipping can get awkward. If the only frying pan you have is on its last legs, just make sure the heat’s even and mentally prepare for a slightly uneven color (which is, let’s face it, “rustic”).
How Long Do They Last? (Not Very, Trust Me)
So, supposedly, pan-fried pork cutlets will keep 2-3 days in the fridge, tightly covered. But honestly, in my house, it’s a miracle if there’s a scrap left by the next afternoon (my brother’s like a kitchen ninja). Reheat gently in a skillet if you want to keep the crispiness; microwaving just makes ‘em a bit deflated.
What Goes With It? Here’s What We Do
I love slapping one of these next to a simple salad or (if I’m feeling wild) mashed potatoes drowning in butter. And if you toss some sauerkraut on the table you’ll look very continental (my grandma claims it’s “traditional,” though where, I’m not actually sure). Oh, and cold cutlet sandwiches are amazing with a bit of mustard.
If You Want to Nail It, Here’s What I Learned The Hard Way
- Don’t try to fry cutlets straight from the fridge—they seize up, and the coating falls off. I once did this when running late, and regretted it, big time.
- Give the oil a minute or two to really heat up. Rushing here means soggy crust. I’m not proud of how many times I ignored my own advice.
Questions Friends Have Actually Asked Me
Q: Can I make these ahead?
Sort of! I usually bread the cutlets in the morning, stash them between baking paper, and fry them later. They do taste better fresh, but not by a mile.
Q: Why is my breading falling off?
Aaah, this happens to everyone at least once. Usually it means the pork was too wet, or you handled them a bit too much. Next time, pat dry and be gentle flipping!
Q: Can I go gluten-free with this?
Yep! Use rice flour and any gluten-free breadcrumb or crushed cornflakes (which is what my weirdly resourceful friend Lily does). Turns out pretty tasty, actually!
Q: Is this the same as schnitzel?
Pretty close! Schnitzel’s usually even thinner and sometimes made with veal. But honestly, I call this a quick schnitzel sometimes when I’m feeling fancy.
Q: My cutlets look pale, what gives?
Sounds like the oil wasn’t hot enough. Or maybe cook a couple minutes longer; just don’t wander off like I once did—burnt breadcrumbs taste like broken dreams.
Actually, before I forget—has anyone else tried this with a squeeze of hot sauce? It’s oddly good. But maybe that’s just me…
Ingredients
- 4 boneless pork cutlets (about 1/2 inch thick)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably panko)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 cup vegetable oil, for frying
- Lemon wedges, for serving (optional)
Instructions
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1Season pork cutlets on both sides with salt, pepper, and garlic powder.
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2Set up a breading station: place flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third.
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3Dredge each cutlet in flour, dip into eggs, then coat with breadcrumbs, pressing gently to adhere.
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4Heat vegetable oil in a large skillet over medium-high heat. Once hot, add cutlets and fry for 3–5 minutes per side until golden brown and cooked through.
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5Transfer cooked cutlets to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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