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Breaded Pan Seared Pork Cutlets

Pan seared pork cutlets on platter.
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5 from 1 review

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 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup flour
  • 3 eggs
  • 1 and 1/2 cup Panko Breadcrumbs
  • 1/3 cup parmesan cheese, shredded fine from the block
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 2 tablespoons salted butter
  • 1 tablespoon olive oil

Instructions

  1. 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.
  2. Remove the plastic wrap and pat dry the pork cutlets, if needed. Season both sides with about 1/2 teaspoon of salt and 1/8 teaspoon black pepper.
  3. Prepare three bowls for breading ingredients: Bowl 1: Whisk the eggs. Bowl 2: Combine flour with 1/2 teaspoon salt and 1/8 teaspoon pepper. Bowl 3: Whisk together Panko breadcrumbs, 1/2 teaspoon salt, parmesan cheese, garlic powder, dried parsley, and dried oregano.
  4. Dredge a pork cutlet in flour, then egg, then the Panko mixture.
  5. Repeat with each pork chop, making sure you are coating every surface with the flour, egg, then panko crust.
  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.
  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.
  8. Serve and enjoy!

Equipment

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.

Find it online: https://simplymadeeats.com/20186/pork-cutlets/