Pork Cutlet Recipe
Make Pork Cutlet Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork and Marinade
Breading Station
For Frying
Method
Pork and Marinade
Trim and Pound
Trim excess fat from the pork. Place each piece between two pieces of plastic wrap or in a resealable bag and gently pound with a meat mallet or rolling pin to an even thickness of about 1/4 inch (0.6 cm). Even thickness ensures even cooking and a tender cutlet.
Season/Marinate
Season both sides of the pounded pork with kosher salt, black pepper and garlic powder. If using, brush or rub with the soy sauce or Worcestershire for extra umami. Let rest 10–15 minutes at room temperature while you prepare the breading station (or refrigerate up to 2 hours for a short marinade).
Breading Station
Prepare Breading
Set up three shallow dishes: 1) flour seasoned lightly with a pinch of salt and pepper; 2) whisk the eggs with milk or water until blended; 3) mix the panko breadcrumbs with grated Parmesan and dried parsley. The milk thins the egg to help adhesion.
Dredge the Cutlets
Working with one piece at a time, dredge the pork in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into the breadcrumb mixture, coating evenly on both sides and edges. Place breaded cutlets on a wire rack or baking sheet while you heat the oil. For extra crispness, double-dip: return to egg then crumbs and press firmly.
For Frying
Heat Oil
Pour oil into a large skillet (cast-iron or stainless steel) to a depth of about 1/4–1/2 inch. Heat over medium-high heat until shimmering and a small pinch of breadcrumb sizzles immediately (about 325–350°F / 160–175°C). If you don’t have a thermometer, the oil should be hot but not smoking.
Fry Cutlets
Carefully add breaded cutlets to the hot oil without crowding the pan (work in batches if necessary). Fry 2–3 minutes per side, adjusting time depending on thickness, until golden brown and an instant-read thermometer inserted into the center reads 145°F (63°C). Maintain moderate oil temperature; lower heat slightly if browning too fast before cooked through.
Drain and Finish
Transfer cooked cutlets to a wire rack set over a baking sheet or paper towels to drain. If desired, add a pat of butter to the hot skillet and spoon the foaming butter over the cutlets for 30 seconds to add flavor and gloss. Let rest 2–3 minutes to let juices redistribute.