Pan-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!
Servings: 6
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 large eggs
- 1 ½ cups panko breadcrumbs plain, unseasoned
- 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 smoke heavily 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 an airtight glass 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 is an estimate provided by an online nutrition calculator. The amount of flour, breadcrumbs, and oil used for breading and frying will vary. It should not be considered a substitute for professional medical advice.
Nutrition
Calories: 591kcal | Carbohydrates: 19g | Protein: 45g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.05g | Cholesterol: 180mg | Sodium: 609mg | Potassium: 763mg | Fiber: 1g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 2mg
Find it online at sugarandsnappeas.com!