Fried Pork & Cheese Recipe

Prepare pork

Pat the pork cutlets dry with paper towels. If any pieces are thicker than 1/2 inch, gently pound them between two sheets of plastic wrap to an even 1/4–1/2" thickness so they cook evenly.

Season both sides of each pork cutlet with the salt, black pepper, and garlic powder.

Set up a three-station breading station: place the flour in a shallow dish; beat the eggs with the milk in a second shallow bowl; place the breadcrumbs (mixed with grated Parmesan if using) in a third dish.

Dredge each seasoned cutlet first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, then press both sides into the breadcrumbs to coat thoroughly. Place coated cutlets on a baking sheet or plate while you heat the oil.

Pour the neutral oil into a large skillet (cast-iron or heavy-bottomed) and warm over medium heat. Heat until shimmering and a small pinch of breadcrumb sizzles immediately (about 325–350°F if using a thermometer).

Working in batches (do not crowd), fry the breaded pork cutlets until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Internal temperature should reach 145°F (63°C). Adjust heat as needed so the crust browns without burning.

Transfer cooked cutlets to a wire rack set over a baking sheet or a plate lined with paper towels. Keep warm in a low oven (200°F / 95°C) while you fry remaining cutlets.

Once all cutlets are fried and kept warm, reduce heat under a clean skillet to low and add the butter; swirl to melt.

Place 1–2 slices of cheese on each warm cutlet (use enough to cover most of the surface). If you prefer the cheese melted through, transfer the cutlets to a baking sheet and broil on high for 1–2 minutes until cheese is bubbly and just melted, or cover the skillet and let the residual heat melt the cheese for 1–2 minutes.

Garnish the finished pork & cheese with chopped parsley and serve with lemon wedges on the side to squeeze over if desired.

While pork cooks, mix mayonnaise, Dijon mustard, honey, and black pepper in a small bowl until smooth. Taste and adjust honey or mustard to preference. Serve alongside the pork for dipping.