Crispy Pork Cutlet
Crispy Pork Cutlet - tender boneless pork chops breaded and pan fried to crispy perfection. Served with a salad for a delicious meal any night of the week.
Servings: 4
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.
Video
Nutrition
Calories: 559kcal | Carbohydrates: 41g | Protein: 18g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 938mg | Fiber: 2g | Sugar: 3g
