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Crispy Pork Cutlets – tender boneless breaded pork cutlets that are pan fried to crispy perfection. Served with a salad for a delicious meal any night of the week.
My family eats a lot of pork. And more than just bacon. I am pretty sure pork tenderloin, like this Sheet Pan Pork Tenderloin might be our favorite cut of meat.
Or maybe a pork loin, because you can make things like slow cooker balsamic pork. Pork chops are pretty high up there too. French Onion Pork Chops are tender and delicious. So yeah….we eat a lot of pork.
The pork cutlet recipe is super easy and only takes about 15 minutes to make.
If you know Japanese Pork Tonkatsu, this is a similar concept. Not quite the same, but it is tender, juicy, crispy and delicious!
So branch out from just bacon or plain pork chops and try this pork chop recipe. Your family will love it!
What’s the difference between Pork Chops and Pork Cutlets
What cut is a pork cutlet? They are usually a lean cut of meat that has been pounded thin and usually boneless. A pork chop can be from the same cut of meat but is thicker and can be on the bone. They are both part of the loin taken near the spine of the pig. Boneless pork cutlets cook in just minutes and are great for quick and easy dinners.
There is just something about fried pork chops. I grew up with my grandma making pan fried pork chops and that is what this is like. Simple comfort food just like Grandma used to make.
How to Cook Pork Cutlets
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Start by setting up a traditional breading station. You want 3 separate bowls for flour, eggs, and and breadcrumbs
- Pass the thin cut pork chops through the flour, making sure to shake off an excess. Then through the egg and finally into the breadcrumbs.
- When you add the pork chops to the oil, you need to make sure the oil is hot. Or your pork chop will just be greasy and soggy.
- Once both sides are done, you can place the pork chops in the oven to finish cooking. Or if your pork chops are thing enough, you can just cook them all the way in the oil.
How Long to Fry Pork Chops
This really depends on how thick your pork chops are. You want to make sure to get the meat to 145 degrees. That generally takes about 5-6 minutes per side. If the pork chops get too browned in the oil, place them in the oven to finish cooking.
What Goes With Pork Cutlets
So many different Side Dish Recipes to try, but here are some of my favorites. You really can’t go wrong.
Crispy Pork Cutlet
Video
Ingredients
- 4 boneless pork chops, blade chops if you can find them 4 oz each, about 1/2 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 whole large eggs, beaten
- 1 1/2 cups panko bread crumbs
- 1/2 cup vegetable oil
Instructions
- Season the pork chops with salt and pepper. Set aside.4 boneless pork chops, 1 teaspoon salt, 1/2 teaspoon black pepper
- Set up 3 shallow bowls, 1 with flour, 1 with beaten eggs, and 1 with panko bread crumbs.1/2 cup all-purpose flour, 2 whole large eggs, 1 1/2 cups panko bread crumbs
- One at a time, dip pork chops in flour, shake off any excess. Dip in the egg, and then dredge in the bread crumbs. Transfer to a baking sheet or plate and let stand for 5 minutes before cooking.
- Preheat oven to 350º F.
- Heat a large skillet over medium high heat. Add oil to the pan, making sure you have enough to coat the bottom of the pan. Place 2-4 pork chops in your pan, depending on size. Do not over crowd the pan. You can work in batches of necessary.1/2 cup vegetable oil
- Cook for about 3 minutes on each side, until golden brown. Transfer to a wire rack over a baking sheet and place in the oven.
- Cook for 5-10 minutes until the pork chops reach 145 degrees.
- Serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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**This post is sponsored by the National Pork Board. All thoughts an opinions are 100% my own.
These look SO good!! YUM!!
What a great idea for dinner tonight! I have everything in my kitchen to make this.
These are pan-fried to perfection! I love a good crispy coating around pork. I can’t wait to give this dinner a try.
Love how crispy this is! Thanks for all this info.
These are so perfectly crispy!
I’vporke been pan frying thin pork chops for years and never really satisfied with them. Well no wonder, I was doing the coating all wrong. This recipe is great. Just adjust seasonings to your liking. You must try it.
I missed the part in the video where you transferred the pork to the oven.
You finish cooking it in the oven so it doesn’t get too dark in the oil. There is a full recipe card with the instructions in the post, no need to try to guess from a short form video
@Erin S, Hi there! Me again (Dawn). Just wanted to comment as I am eating this pork chop right now that you can also use this recipe for bone in chops. Made pickled red cabbage and onions for a side. Both delicious!
I’ve been using this recipe for the past few years. I don’t remember if I left a comment previously so I’m tooting the horn now. It’s a regular in my rotation. Follow the recipe and you’ll get a beautiful crispy coating. I do add other seasonings to my taste, but otherwise stick to original. Never disappointed.
This was really, really good! I used Trader Joe’s Japanese Panko and seasoned that with onion and garlic powders and smoked paprika. I cannot add salt to my food, so we omitted that. Added the pepper to the flour. Cooked in skillet like you indicated and then put in the oven to top off. This was amazing! Thank you! Oh, we used pork cutlets from the butcher, so not really a pork chop cut, but I am going to try it with those as well!