Breaded Pan Seared Pork Cutlets are an easy dinner ready in 20 minutes and pair perfectly with pasta, rice, or potatoes. This is one of those dinners that looks complicated, but it's so simple to make. Thin pork cutlets are coated in a Parmesan Panko breading that is out of this World!
This was such an easy dinner that my whole family loved. I paired these Panko Crusted Pork Chops with my popular garlic parmesan risotto and had everything on the table in 30 minutes!
For more 30 minute weeknight dinner ideas, try these Salmon Lettuce Wraps, Chicken Broccoli Pasta, Stuffed Pepper Skillet, and Beef Tortellini.
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Why You'll Love This Recipe:
- Easy to Make. Simple step by step instructions make these pork chops possible for even beginner cooks.
- Great for on a budget. Pork chops are one of the cheaper meats and are still packed with protein.
- Big on Taste. The Panko and Parmesan breading is crusted onto the thin pork cutlets for a seriously delicious dinner.
For more pork recipes try these Dutch Oven Pork Chops, Boneless Pork Ribs, Pork Gravy, and Dutch Oven Pork Tenderloin.
Ingredients:
Pork Chops: Buy Boneless Pork Chops already sliced thin so we can pound them even thinner into cutlets.
Panko Bread Crumbs: I prefer the Kikkoman brand of Panko, which is a large course crumb that is really light and airy. I've had other brands that feel closer to an Italian breadcrumb, which is more dense.
Parmesan Cheese: I highly recommend Parmigiano Reggiano grated finely from the block for this recipe. In combination with the Panko, it makes the perfect crust.
Butter and Oil: I use a combination of the two because I like the flavor of the butter, but the olive oil helps increase the burning point, so that the butter doesn't burn and get bitter tasting.
*Find the full recipe ingredients and quantities in the recipe card below.
How to Make Pan Seared Pork Cutlets:
Step 1: Remove the boneless pork chops from the package and place on a cutting board. Cover the pork chops with plastic wrap. Pound the surface with a kitchen mallet about 15-20 times for each pork chop to create thinner cutlets.
Step 2: Remove the plastic wrap and pat dry the pork cutlets, if needed. Season both sides with about ½ teaspoon of salt and ⅛ teaspoon black pepper.
Step 3: Prepare three bowls for the breading ingredients: Bowl 1: Whisk the eggs. Bowl 2: Combine flour with ½ teaspoon salt and ⅛ teaspoon pepper. Bowl 3: Whisk together Panko breadcrumbs, ½ teaspoon salt, parmesan cheese, garlic powder, dried parsley, and dried oregano.
Step 4: Dredge a pork cutlet in flour, then egg, then the Panko mixture.
Step 5: Repeat with each pork chop, making sure you are coating every surface with the flour, egg, then panko crust.
Step 6: Heat a skillet up to medium heat on the stovetop, or medium low if your skillet runs on the hot side (mine does). Add the butter and oil and allow it to warm up until you see shimmering in the skillet.
Step 7: Cook the pork cutlets for 3-5 minutes on each side until the internal temperature reaches 145 degrees. Transfer to a plate or cutting board and tent with foil for 3-5 minutes before serving.
Step 8: Serve and enjoy!
Expert Tips:
- Make sure the butter and oil is nice and hot before adding in the pork cutlets.
- Don't use a bagged parmesan cheese. It needs to be grated fine from the block for this recipe in order to melt properly.
- An instant read thermometer is your best friend when cooking pork chops and chicken. Simply insert it into the center point of the thickest portion of the pork and look for a reading of 145 before removing it from the pan.
Try pairing these Boneless Pan Fried Pork Chops with Baked Sweet Potato Slices, Stewed Potatoes, Boursin Cheese Mashed Potatoes, Honey Glazed Carrots, Roasted Baby Potatoes, or Caramelized Brussels Sprouts.
More Easy Dinners You'll Love:
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Breaded Pan Seared Pork Cutlets
- Total Time: 20 minutes
- Yield: 4 pork cutlets 1x
Description
Breaded Pan Seared Pork Cutlets are an easy dinner ready in 20 minutes and pair perfectly with pasta, rice, or potatoes. This is one of those dinners that looks complicated, but it's so simple to make.
Ingredients
- 4 thinly cut boneless pork chops (about 1-1.5 lbs)
- 1 and ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup flour
- 3 eggs
- 1 and ½ cup Panko Breadcrumbs
- ⅓ cup parmesan cheese, shredded fine from the block
- 1 teaspoon garlic powder
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- 2 tablespoons salted butter
- 1 tablespoon olive oil
Instructions
- Remove the boneless pork chops from the package and place on a cutting board. Cover the pork chops with plastic wrap. Pound with a kitchen mallet about 15-20 times for each pork chop to create thinner cutlets.
- Remove the plastic wrap and pat dry the pork cutlets, if needed. Season both sides with about ½ teaspoon of salt and ⅛ teaspoon black pepper.
- Prepare three bowls for breading ingredients: Bowl 1: Whisk the eggs. Bowl 2: Combine flour with ½ teaspoon salt and ⅛ teaspoon pepper. Bowl 3: Whisk together Panko breadcrumbs, ½ teaspoon salt, parmesan cheese, garlic powder, dried parsley, and dried oregano.
- Dredge a pork cutlet in flour, then egg, then the Panko mixture.
- Repeat with each pork chop, making sure you are coating every surface with the flour, egg, then panko crust.
- Heat a skillet up to medium heat on the stovetop, or medium low if your skillet runs on the hot side (mine does). Add the butter and oil and allow it to warm up until you see shimmering in the skillet.
- Cook the pork cutlets for 3-5 minutes on each side until the internal temperature reaches 145 degrees. Transfer to a plate or cutting board and tent with foil for 3-5 minutes before serving.
- Serve and enjoy!
Notes
- Make sure the butter and oil is nice and hot before adding in the pork cutlets.
- Don't use a bagged parmesan cheese. It needs to be grated fine from the block for this recipe in order to melt properly.
- An instant read thermometer is your best friend when cooking pork chops and chicken. Simply insert it into the center point of the thickest portion of the pork and look for a reading of 145 before removing it from the pan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: pan seared on stovetop
- Cuisine: American
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