Juicy, tender, and unbelievably crispy, these fried pork cutlets are made in just 30 minutes from start to finish! They’re lightly seasoned, coated in panko breadcrumbs, and then pan-fried in mere minutes. This easy family dinner is so delicious you’ll want to make it on a weekly basis!
These pan-fried pork cutlets are so incredibly tasty, my kids think they’re fried chicken! It’s actually hard to convince them otherwise.
Pork is my go-to when I’m tired of the same old chicken dinner. We love pretty much all cuts of pork, from BBQ Dutch oven pulled pork to cast iron skillet pork tenderloin, blackened pork chops, and pork tenderloin medallions. You name it, we’ll eat it!
When I need to make a seriously quick and easy pork dinner but don’t want to compromise on flavor, I make these pan-fried pork cutlets. Their ultra-crispy texture and lightning-fast cooking time make for a comforting yet simple dinner the entire family will love!
Jump to:
- Why you'll love this recipe
- Ingredients
- What is the difference between pork chops and pork cutlets?
- How to make fried pork cutlets
- Expert tips
- What to serve with fried pork cutlets
- How to store, freeze, and reheat
- Frequently asked questions
- Pork recipes you'll also love
- Pan-Fried Pork Cutlets
- Hungry for more?
- 💬 Comments
Why you'll love this recipe
- Easy - Breading the cutlets is the only semi-time-consuming part, and doing so isn’t even that difficult. They cook up SO fast, it’s unbelievable! Even faster than these 15-minute smashed turkey burgers!
- Flavor - Pork cutlets are mild-tasting and easily take on the flavors of whatever they’re seasoned with. In this case, it’s a simple salt, pepper, and garlic powder blend.
- Texture - They’re tender, juicy, and succulent with a crispy panko bread crumb coating.
Ingredients
- Pork cutlets - I strongly recommend purchasing boneless pork chops or pork cutlets that are about ¼ to ½ inch thick. Pork cutlets are simply thinly cut pork chops. So, if you can’t find pork cutlets, just purchase boneless pork chops. They’ll cook just as quickly as cutlets.
- Seasonings - A simple kosher salt, ground black pepper, and garlic powder blend is all we need here. Add a nice, even coating to the pork cutlets and adjust based on your personal preference.
- All-purpose flour - This helps to absorb any moisture on the outside of the raw pork cutlet, which will help the egg coating stick better.
- Eggs - Provides a moist surface for the panko breadcrumbs to stick to.
- Panko breadcrumbs - For unbelievably crisp texture and crunch! Use unseasoned panko breadcrumbs, and do not substitute with regular breadcrumbs. They're my star ingredient in this ultra-crispy baked panko chicken.
- Oil - For pan-frying the pork cutlets. Use any high-heat, neutral-tasting oil, such as avocado oil or olive oil.
*See the recipe card below for a detailed list of ingredients and quantities.
What is the difference between pork chops and pork cutlets?
Pork chops and pork cutlets have very minor differences, which is why they can be used interchangeably in this fried pork cutlets recipe.
- Pork chops are thick cuts from the loin, which is the meat that runs from the pig’s shoulder to the hip. They can be purchased either bone-in or boneless, and they usually have more fat compared to pork cutlets.
- Pork cutlets are usually thin-sliced, boneless cuts from the leaner parts of the loin or leg.
How to make fried pork cutlets
Recipe rundown
- Season the pork cutlets.
- Dip them into the flour and egg wash.
- Press into panko breadcrumbs.
- Pan-fry for about 2 minutes per side.
- Serve immediately and enjoy!
Step-by-step instructions
Step 1: Season (to taste) both sides of the pork cutlets with kosher salt, ground black pepper, and garlic powder.
Step 2: Coat each pork cutlet with flour, dip in egg wash, and then firmly press into panko bread crumbs. Pressing is key to getting the panko to stick.
Step 3: Heat the oil in a large skillet (I love this 12-inch cast iron skillet) over medium heat. When hot, pan-fry your pork cutlets in batches. They only need about 2 minutes per side to fully cook!
Step 4: Once cooked through, place them on a wire baking rack to rest. Pan-fried pork cutlets are best when served immediately! They start to lose their crispy texture as they cool down.
Expert tips
- Firmly press the panko breadcrumbs into the pork cutlets to ensure the panko sticks.
- Don’t skimp on the oil when pan-frying the pork cutlets. You don’t need to fully submerge the cutlets in oil; however, I like to make sure the cutlets are submerged at least halfway in oil.
- Boneless pork chops or cutlets are a must. If you can’t find boneless, then you’ll need to cut the bone off before breading and frying.
- Don’t overcrowd your frying pan. Pan-fry the pork cutlets in batches if needed. Overcrowding lowers the oil temperature, leading to uneven cooking.
- Adjust your burner heat as needed. You want the oil to be sizzling hot. However, it shouldn't heavily smoke or burn. Turn the heat up and down as needed.
- Test for doneness using a digital meat thermometer. Pork should be cooked to an internal temperature of 145°F.
What to serve with fried pork cutlets
For a balanced and satisfying meal, serve fried pork cutlets with starchy carbs and a fresh vegetable or two. I love to pair pork cutlets with red-skin mashed potatoes and steamed broccoli, but these easy side dishes are great options as well:
- Cottage Cheese Mashed Potatoes
- Perfect Baked Potato without Foil
- Air Fryer Zucchini and Squash
- Creamy American Coleslaw
- Sautéed Kale and Mushrooms
Also, finishing them off with a squeeze of fresh lemon juice never hurts!
How to store, freeze, and reheat
- How to store: Store leftover pan-fried pork cutlets in a glass, airtight container in the refrigerator for 3-4 days. Keep in mind that they’ll lose their crispy texture as they cool down.
- How to freeze: After frying, let the cutlets cool completely and then place them on a parchment-lined baking sheet in a single layer. Once frozen, transfer them to a freezer-safe bag or container, separating the layers with wax paper or parchment paper to prevent sticking. Freeze for up to 3 months and thaw overnight in the refrigerator when you’re ready to serve again.
- How to reheat: Reheating pork cutlets can be tricky because they’re easy to overcook and, therefore, dry out. I like to reheat them in the oven for 8-10 minutes at 350°F.
Frequently asked questions
Pork cutlets and pork chops are mild-tasting, tender cuts of meat. They take on flavors incredibly well, which is why you'll find dozens of recipes for honey garlic pork chops, pork chops smothered in gravy, and blackened pork chops, just to name a few! I like a simple salt, pepper, and garlic powder blend, but feel free to experiment with other spices, such as onion powder, paprika, cumin, and chili powder.
To get the breading to stick, you'll need to flour the cutlets, dip them in egg wash, and then press them into breadcrumbs. The flour gives the egg wash something to latch onto, and the egg wash ensures the breadcrumbs stick.
Pork cutlets are thin cuts of meat, so they tend to cook quickly. If pan-frying or grilling, they'll fully cook in about 5-8 minutes. Oven-baked pork cutlets usually only need to cook for 15-20 minutes.
A popular Japanese main dish recipe, tonkatsu are deep-fried pork cutlets breaded with panko breadcrumbs. They're exactly the same as these pan-fried pork cutlets, except they're served with tonkatsu sauce and a side of shredded cabbage.
Pork recipes you'll also love
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PrintPan-Fried Pork Cutlets
Juicy, tender, and unbelievably crispy, these fried pork cutlets are made in just 30 minutes from start to finish! They’re lightly seasoned, coated in panko breadcrumbs, and then pan-fried in mere minutes. This easy family dinner is so delicious you’ll want to make it on a weekly basis!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4-8 servings 1x
- Category: Dinner
- Method: Stove top cooking
- Cuisine: American
Ingredients
- 8 boneless pork cutlets (or thin pork chops)
- Kosher salt - to taste
- Ground black pepper - to taste
- Garlic powder - to taste
- ½ cup all-purpose flour
- 2 eggs
- 1 ½ cups panko breadcrumbs
- Up to 1 cup of avocado oil (or other high heat cooking oil)
Instructions
- Lightly season both sides of the pork cutlets with salt, pepper, and garlic powder.
- Set up a breading station using flour, eggs, and breadcrumbs. Pour the flour into a medium-sized shallow dish, crack the eggs into a medium-sized mixing bowl, and pour the breadcrumbs into a separate, medium-sized shallow dish. Whisk the eggs.
- Working with one cutlet at a time, coat both sides of the cutlet with flour, dip in egg wash, and then firmly press both sides into the panko breadcrumbs. Repeat this step until all of the pork cutlets are breaded.
- Heat the avocado oil over medium heat in a large, cast iron skillet or heavy-duty pan. You’ll need enough oil to submerge the cutlets halfway. This may seem like a lot of oil, but it’s necessary for an ultra-crispy crust and super fast cooking time. One cup of oil is the perfect amount for my 12-inch cast iron skillet.
- Once the oil is sizzling hot, pan-fry the breaded pork cutlets in batches so you don't overcrowd your pan. Pan fry for 2 minutes per side, or until golden brown and cooked to an internal temperature of 145°F.
- After frying, place the cutlets on a wire rack instead of paper towels. This prevents the bottom of the cutlets from becoming soggy as they cool.
- When finished, slice into thin strips, serve immediately, and enjoy!
Notes
- Adjust your burner heat as needed. You want the oil to be sizzling hot. However, it shouldn't heavily smoke or burn. Turn the heat up and down as needed.
- Test for doneness using a digital meat thermometer. Pork should be cooked to an internal temperature of 145°F.
- Store leftover pan-fried pork cutlets in a glass, airtight container in the refrigerator for 3-4 days. Keep in mind that they’ll lose their crispy texture as they cool down.
- Reheating pork cutlets can be tricky because they’re easy to overcook and, therefore, dry out. I like to reheat them in the oven for 8-10 minutes at 350°F.
- The nutrition information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional medical advice. The nutrition facts listed below are based on 1 pork cutlet weighing 116 grams and only ½ cup of avocado oil because the cutlets do not absorb all of the oil during frying.
Nutrition
- Serving Size: 1 cutlet
- Calories: 402
- Sugar: 1.3 g
- Sodium: 394.4 mg
- Fat: 20.7 g
- Carbohydrates: 20.9 g
- Fiber: 1.2 g
- Protein: 31.2 g
- Cholesterol: 119.6 mg
Jane (Anonymous User) says
Easy and delicious.
Katie says
Yes! So, so easy to make! Thank you for leaving a comment 🙂
Jamie says
Delicious! I had all these cutlets I didn’t know what to do with and this recipe was a hit!
Katie says
I'm so happy you loved them!
Shan says
I pre seasoned the cutlets, added a smidge of milk to the egg. And added about 1 1/2 TBS of powdered ranch to the panko crumbs. Followed everything else exactly. Omfg so good
Katie says
Ooohhh I love the idea of adding ranch seasoning! I'm so glad you loved the recipe!
Katie says
These are so delicious! I love the crispy texture. It's such a nice alternative to fried chicken.