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Crispy Breaded Pork Cutlets
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.
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.