My crispy breaded Pork Cutlets are the ultimate combination of crunch and tenderness, delivering a golden, perfectly crisp bite in less than 30 minutes. With a light, seasoned coating and juicy, flavorful pork beneath, this dish is a quick and satisfying way to elevate dinner.
Pork is so versatile, my family just loves it. These are two of our favorites – Vietnamese pork and my porchetta pork roast.
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This post is sponsored by Iowa Pork Producers Association. As always, all opinions are 100% my own.
Why this Crispy Breaded Pork Cutlets Recipe is a Keeper
They’re pure comfort food with a crispy twist. The pork is ideal for busy weeknights when you want something satisfying without spending hours in the kitchen. Serve them with a fresh salad, mashed potatoes, or a tangy dipping sauce, and you’ve got a meal that feels both indulgent and effortless.
- Satisfyingly Crispy Texture: The hallmark of a great pork cutlet is that irresistible crunch. A well-executed breading provides just that, creating a delightful contrast with the tender pork inside.
- Quick and Easy: Compared to some more elaborate dishes, breaded pork cutlets cook quickly. The preparation involves a few straightforward steps, making it manageable for busy weeknights.
- Budget-Friendly: Pork often used for cutlets, can be a more economical protein option compared to some other cuts of meat season with black pepper or your favorite blend.
Is this Cut of Meat the Same as Pork Schnitzel or Pork Chops?
For these cutlets, I used pork tenderloin. After several recipe tests, I found pork tenderloin to be the best option for this quick cook recipe because of its smaller size and it doesn’t contain much fat.
Pork loin, on the other hand, is larger and has a fat cap. It’s more suitable for longer cooking methods.
Pork schnitzel is typically made with thinly pounded pork loin or pork steaks, then breaded and fried for that signature crispiness just like my cutlets.
Boneless Pork chops, on the other hand, are usually thicker and you can cook in various ways—grilled, pan-seared, baked, or even breaded and fried. You can find out all about the different cuts of pork at the Iowa Pork Producers Association.
Avoid this Common Mistake for Crispy Pork
Don’t Overcook: Pork cutlets are lean and can become dry if overcooked. Always use a meat thermometer and cook just until they reach the safe internal temperature.
Ingredient Notes and Variation Suggestions for Thinly Fried Pork Cutlets
About one third of the pork raised in the United States comes from Iowa. Most of that pork is eaten here in the United States and we would love for more people to understand that when you buy pork at any grocery store across the United States, you are supporting family farms in Iowa and the United States.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Pork Tenderloin: Pork tenderloin is an excellent source of protein, containing all nine essential amino acids that the human body cannot produce on its own. Iowa Pork has even more nutritional information.
- Panko Breadcrumbs: They offer an extra-crispy and light texture.
- VARIATION: Italian breadcrumbs have herbs and spices included. Gluten-Free Options: Use almond flour, gluten-free breadcrumbs, or a mixture of ground nuts and gluten-free flour.
How to Make Breaded Pork Cutlets
This recipes for pork cutlets is the perfect quick meal. The best part is that it is so versatile you can use them for a quick weekend meal or a fancy occasion such as a dinner party. Find the nutrition information below.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Slice the Tenderloins: First, preheat the oven. Slice the tenderloins into 8 portions. Place two pork slices into a resealable bag (do not seal the bag). Pound the pork with the smooth side of a meat mallet to 1/2 inch thickness. Repeat with remaining cutlets and season.
- Breading Station: Next, place flour into a shallow bowl. Place eggs and milk into another shallow bowl and whisk until combined. Place Panko breadcrumbs, parmesan cheese and remaining All Purpose Seasoning into in the third shallow bowl and combine. Dredge and dip cutlets into each and firmly press the breadcrumbs into the cutlet. Coat both sides, repeat with remaining pork.
- In a Large Skillet: Add butter and olive oil to a large cast iron skillet over medium heat. When the butter has melted, fry two cutlets for 3-4 minutes per side or fry until golden brown. Place on baking sheet in a single layer to keep warm.
Important note: The pork cutlets are done when they reach an internal temperature of 145 degrees F. Learn more about pork cooking times.
I recommend you use a meat thermometer to ensure the proper cooking temp every time. Insert it into the thickest part (without touching bone). Allow pork to rest for three minutes before serving.
Prep Ahead Suggestions for Pan-Fried Pork Cutlets
This meal is super quick but there are some steps you can prepare in advance if you like to get ahead.
- Pounding the Cutlets: You can pound the pork loin until cutlets are thin cutlets a day in advance. Store them in an airtight container lined with parchment paper in the refrigerator. This step saves time and ensures even cooking of the skillet pork. If you do not have a meat mallet, use a rolling pin.
- Preparing the Breading Station: You can set up your breading station (flour, egg mixture, panko bread crumbs) a little while before you plan to cook. However, it’s best to bread the cutlets closer to cooking time to prevent the breading from becoming soggy.
How to Store, Reheat and Use Leftovers
You can reheat the medallions in a frying pan with a little avocado oil or air fryer. Season with paprika, kosher salt or seasoned salt.
- Store leftovers: Place the cooled cutlets in airtight containers or wrap them tightly in heavy-duty aluminum foil or plastic wrap. This prevents them from drying out and absorbing odors from other foods in the refrigerator.
- Reheating: Place the leftover pork cutlets in a baking dish. Add a tablespoon or two of broth (chicken or vegetable) or water to the dish to help keep the cutlets moist.
- Using Leftovers: Thinly slice the cold or reheated pork and use it in sandwiches, wraps, or pitas. Add sliced or cubed pork to green salads, pasta salads, or grain bowls for a protein boost.
Common Questions to Love this Recipe
Not allowing the breading to set: This is a crucial step many people skip. After breading the cutlets, place them on a wire rack or parchment-lined baking sheet and refrigerate them uncovered for at least 20-30 minutes, or even up to an hour. This allows the flour and egg to create a “glue” that helps the breadcrumbs stick during cooking.
Incorrect order of dredging: The standard breading procedure is flour -> egg wash -> breadcrumbs.
Uneven coating: Ensure the cutlets are fully and evenly coated with each layer of the breading. Missed spots will likely lose their breading during cooking.
Begin by using the flat side of your meat mallet. The textured side is better for tenderizing, but the flat side will give you more control for even thinning.
Start pounding gently in the center of the cutlet and work your way outwards. Use even, measured strokes. Avoid hammering down with excessive force, as this can tear the meat.
Use a meat thermometer. After the pork cutlet reaches 145°F (63°C), it’s crucial to let it rest for at least 3 minutes before cutting or serving. During this time, the internal temperature will equalize, and the juices will redistribute, resulting in a more tender and flavorful cutlet. The temperature may rise a few degrees during resting.
Expert Tips for Making this Pan Fry Pork Recipe
- Don’t Overcrowd the Pan: Cook the cutlets in batches to maintain the oil temperature and ensure even browning and crisping. Overcrowding will lower the oil temperature, resulting in soggy cutlets.
- Maintain the Oil Temperature: The oil should be hot enough to sizzle gently when the cutlet is added. If it’s too low, the cutlets will absorb too much oil. If it’s too high, they’ll brown too quickly on the outside and remain undercooked inside. Aim for around 325-350°F (160-175°C).
- Use the Three-Bowl Breading Station: Set up a dredging station with separate shallow dishes for flour (seasoned with salt and pepper), egg wash (whisked eggs with a splash of water or milk), and breadcrumbs (seasoned as desired). This makes the breading process more efficient and less messy.
- Double Breading for Extra Crispiness: For an extra-thick and crispy coating, you can dredge the cutlets in flour, then egg, then bread crumbs, and then repeat the egg and breadcrumb steps.
- Let the Cutlets Rest After Cooking: Once cooked, place the cutlets on a wire rack set over a baking sheet to allow excess oil to drain and the breading to stay crispy. Avoid stacking them directly on a plate, which can make the bottom soggy.
- Serve with these Side Dishes: Fried Mashed Potato Cakes, Cold Sesame Noodles and Honey Butter Skillet Corn.
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Crispy Breaded Pork Cutlets
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Ingredients
- 2 ½ pounds Pork tenderloins, , 2 -1 1/4 pound trimmed, cut into 8 pieces each
- 2 teaspoons All Purpose Seasoning, divided
- ½ cup All-purpose flour
- 2 Eggs, beaten
- 2 tablespoons Milk
- 3 cups Panko bread crumbs
- ½ cup Parmesan cheese, grated
- 2 tablespoons Butter
- 2 tablespoons Olive oil
- 4 Lemon wedges
Instructions
- Preheat oven to 200 degrees.
- Slice the tenderloins into 8 portions. Place two pork slices into a resealable bag (do not seal the bag). Pound the pork with the smooth side of a meat mallet to 1/2 inch thickness.
- Repeat with remaining pork slices.
- Transfer pork to a plate and season both sides with 1 teaspoon of All Purpose Seasoning.
- Place flour into a shallow bowl. Place eggs and milk into another shallow bowl and whisk until combined. Place Panko, parmesan cheese and remaining All Purpose Seasoning into another shallow bowl and combine.
- Dredge pork lightly in flour ensuring there is a thin covering on both sides. Dip both sides of the pork into the egg mixture. Transfer to the Panko mixture and press firmly to ensure both sides are well coated. Transfer to a clean plate.
- Add butter and olive oil to a large skillet over medium heat. When the butter has melted, fry two cutlets for 3- 4 minutes per side or until golden brown and the internal temperature is 145 degrees F. Place in a single layer on a baking sheet and transfer to preheated oven to keep warm.
- Repeat with remaining cutlets.
- Serve warm with at squeeze of lemon.
Christina’s Notes
- Don’t Overcrowd the Pan: Cook the cutlets in batches to maintain the oil temperature and ensure even browning and crisping. Overcrowding will lower the oil temperature, resulting in soggy cutlets.
- Maintain the Oil Temperature: The oil should be hot enough to sizzle gently when the cutlet is added. If it’s too low, the cutlets will absorb too much oil. If it’s too high, they’ll brown too quickly on the outside and remain undercooked inside. Aim for around 325-350°F (160-175°C).
- Use the Three-Bowl Breading Station: Set up a dredging station with separate shallow dishes for flour (seasoned with salt and pepper), egg wash (whisked eggs with a splash of water or milk), and breadcrumbs (seasoned as desired). This makes the breading process more efficient and less messy.
- Double Breading for Extra Crispiness: For an extra-thick and crispy coating, you can dredge the cutlets in flour, then egg, then bread crumbs, and then repeat the egg and breadcrumb steps.
- Let the Cutlets Rest After Cooking: Once cooked, place the cutlets on a wire rack set over a baking sheet to allow excess oil to drain and the breading to stay crispy. Avoid stacking them directly on a plate, which can make the bottom soggy.
- Serve with these Side Dishes: Fried Mashed Potato Cakes,Cold Sesame Noodles and Honey Butter Skillet Corn.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Absolutely delicious!This worked exactly as written, thanks!