Crispy breaded pork cutlets are the 20-minute dinner you’ll make on repeat. Thin, tender pork. Golden, crunchy panko crust. Squeeze of lemon. Serve with a simple salad. Weeknight dinner done right.
Ingredients
Serves 4.
- 4 boneless pork chops (about 1½ lbs / 675g total), pounded to ¼-inch thickness
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ cup vegetable oil (for frying)
- Lemon wedges for serving
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
Step 1: Prep Cutlets
- Place pork chops between plastic wrap. Pound to ¼-inch thickness. Season both sides with salt and pepper.
Step 2: Set Up Breading Station
- Bowl 1: Flour.
- Bowl 2: Beaten eggs.
- Bowl 3: Mix panko, paprika, and garlic powder.
Step 3: Bread Cutlets
- Dredge each cutlet in flour (shake off excess). Dip in egg. Press firmly into panko mixture, coating both sides.
Step 4: Pan-Fry
- Heat oil in a large skillet over medium-high heat. Cook cutlets 2-3 minutes per side until golden brown and crispy. Work in batches if needed. Drain on paper towels.
Step 5: Serve
- Garnish with parsley. Serve immediately with lemon wedges. Squeeze generously. Golden, crunchy, 20-minute perfection.
Summary
Prep Time: 10 min | Cook Time: 10 min | Total: 20 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Best fresh. Reheat leftover cutlets in oven or air fryer at 375°F for 8-10 minutes (crispy returns). Freeze: 3 months. Never microwave — breading gets soggy. Great for meal prep — bread and pan-fry fresh.
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