Is there anything more comforting than a big plate of pork cutlets?
This recipe is crispy on the outside, and soft and juicy on the inside.
And when the cutlets are served with a side of your favorite dipping sauce, they’re just the best.
These cutlets are perfect for a weeknight meal when you’re short on time.
But they’re also always a hit whenever I host dinner parties.
They’re not just about the crunch and juiciness. You also get a creamy jalapeño gravy in this recipe.
Hungry yet? Start taking down notes and make the best dinner tonight!
Pork Cutlets
If you’re in the mood for something delicious, you can’t go wrong with pork cutlets.
They’re breaded and fried, so they’re crispy on the outside and tender on the inside.
They go perfectly with mashed potatoes, roasted veggies, and other sauces.
But what makes them even better is that they’re so easy to prepare.
Just coat them with flour and dip them in egg and breadcrumbs.
Then, fry the breaded pork until it’s crispy golden brown.
Plus, there are tons of ways to customize this crispy treat.
You can add some herbs and spices to the breading or pair it with any sauce.
I love adding a chili powder dash for an extra zing with every bite.
Ingredients
- Pork – I used fully-trimmed pork tenderloin for this recipe, but you can use other cuts of meat.
- Breadcrumbs – This ingredient is necessary for a crispy pork cutlet.
- Flour – A light coating of flour is enough to help the eggs stick to the pork.
- Egg – It binds the breadcrumbs to the pork for a crispy, golden brown crust.
- Vegetable Oil – For frying.
- Salt and Pepper – For seasoning the pork cutlets.
Tips and Tricks for the Best Pork Cutlets
Frying pork cutlets or any kind of meat with breading can be a challenge.
There’s always a chance of overcooking, which dries up the meat and burns the breading.
But it doesn’t have to be that hard! Check out these helpful tips and tricks to make the best version of pork cutlets:
- Pound the pork cutlets to 1/2 inch thick. If they’re too thick, they’ll be tough and chewy. If they’re too thin, they’ll burn before they cook through.
- Season the pork cutlets for a flavor kick. Salt and pepper are standard, but you can add something extra to boost flavor. Add a dash of paprika, cumin, chili powder, and dried oregano to the breadcrumbs.
- Don’t overcrowd the pan with cutlets. It’s important to leave space between each piece of meat so that it can brown evenly.
- Use a heavy skillet to pound the meat. It’s a fantastic alternative if you don’t have a meat mallet.
- Warm cooked cutlets in the oven. That way, you can cook a large batch without the first batch getting cold.
- Garnish with parmesan cheese. It adds a sharp, cheesy flavor that makes every bite a delight.
What Cut of Meat Can I Use for Pork Cutlets?
A pork cutlet is simply a piece of meat that’s been pounded thin.
And that means you can use other cuts of meat to make pork cutlets.
This recipe calls for fully-trimmed pork tenderloin for a fork-tender pork cutlet.
But boneless pork chops also work great, just be sure to trim the fat.
You can also use pork loin or even spare ribs that are cut off the bone.
Whatever cut you’re using, be sure to slice the meat and pound them with a mallet.
This ensures that the pork cutlets are perfect for frying until crisp and juicy.
Storing and Reheating
To Store
If you have plenty of leftovers, place the pork cutlets in an air-tight food container.
Pop them in the refrigerator, and they’ll stay fresh for about 3 to 4 days.
To Reheat
The best way to reheat them is on the stove.
Simply heat vegetable oil over medium heat and place the pork cutlets in the pan.
It’ll help the pork cutlets crisp and taste freshly cooked again!
If you have leftover cream sauce, store it in an air-tight container.
Reheat the sauce in the microwave and stir in between 30-second bursts of heat.
Continue the process until the sauce is heated through.
Pork Cutlets (Crispy Recipe)
4
servings20
minutes30
minutes748
kcalFor a dinner everyone will love, try these easy pork cutlets. With just a few simple ingredients, you’ll have crispy, tender cutlets you can use in all sorts of delicious ways.
Ingredients
- For the pork cutlets:
2 2 fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper, to taste
2 tablespoons 2 all-purpose flour
2 2 eggs, beaten
3 cups 3 panko bread crumbs
1/2 cup 1/2 vegetable oil for frying
- For the creamy jalapeño gravy:
2 tablespoons 2 butter
1/3 cup 1/3 diced dill pickles
1 1 jalapeño pepper, seeded and minced
1 1 bunch green onions, chopped
1 pinch 1 cayenne pepper, adjust depending on taste
1 1/2 tablespoons 1 1/2 all-purpose flour
1 1/2 cups 1 1/2 cold milk, add extra if needed
1 teaspoon 1 Worcestershire sauce
1/4 1/4 freshly ground black pepper
Instructions
- Place a piece of plastic wrap or parchment paper on a flat surface. Add the pork cutlets on top of the plastic and then cover them with another piece.
- Using a meat mallet, firmly pound the pork to an even thickness of 1/2 inch.
- Place the pork pieces on a plate and season both sides generously with salt and black pepper. Lightly coat both sides of the meat with 2 tablespoons of flour. Pour the beaten eggs over the flour-coated pork until both sides are coated.
- Pour the panko bread crumbs into a shallow bowl. Toss the pork pieces in the bread crumbs and press firmly to coat the meat. After breading the pork cutlets, place them on a clean plate and cover them with plastic wrap. Set aside to chill in the refrigerator for 15 minutes.
- While letting the breaded pork cutlets set, prepare the sauce. Melt the butter in a skillet over medium heat. Once the butter has melted, add the pickles, jalapeño peppers, and green onions. Stir for about 3 minutes until the onions soften.
- Sprinkle 1 1/2 tablespoons of flour into the mixture and continue stirring for 3 minutes. Slowly pour 2 to 3 tablespoons of cold milk while mixing constantly. Add the remaining milk and Worcestershire sauce, and season with black pepper.
- Let the sauce simmer on low heat for five minutes until it’s thick and creamy. Taste the sauce and adjust the seasonings accordingly to your preference. Pour the sauce into a bowl and set aside.
- To fry the pork cutlets, heat 1/4 cup of vegetable oil in a large skillet over medium to high heat. Slowly place the breaded pork cutlets and fry for 4 to 5 minutes per side. Cook until the meat is no longer pink inside and the coating is crisp and well-browned.
- Line a plate with paper towels and transfer the pork to the lined plate. Sprinkle with more salt, if desired. Repeat with remaining pork cutlets until everything is cooked.
- Serve cutlets and top them with a generous amount of creamy jalapeño sauce. Enjoy!
