Breaded Pork Cutlet Recipe
Savor the delicious crunch of our Breaded Pork Cutlet, perfectly seasoned and coated in golden breadcrumbs. Each tender slice is pan-fried to perfection, offering a delightful contrast of crispy exterior and juicy, flavorful meat inside. Served with a side of tangy dipping sauce and a fresh garden salad, this dish is a satisfying and hearty choice for any meal.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Steps
- 1
Preparation
Start by preparing the pork cutlets. If they are thick, use a meat mallet to pound them to about 1/2 inch thickness.
- 2
Breading Station
Set up a breading station with three shallow dishes. Place the flour in the first dish, beaten eggs in the second, and breadcrumbs mixed with salt, pepper, and garlic powder in the third.
- 3
Coating the Cutlets
Dredge each pork cutlet in flour, shaking off the excess. Dip it into the beaten eggs, letting any excess drip off, and finally coat it in the breadcrumb mixture, pressing lightly to adhere.
- 4
Cooking
In a large skillet, heat the vegetable oil over medium heat. Once hot, add the breaded cutlets in batches, cooking for about 4-5 minutes on each side or until golden brown and cooked through.
- 5
