If you’re a fan of succulent meat encased in a golden, crispy coating, then look no further than crispy pork cutlets. This delectable dish combines tender pork with a perfectly crunchy exterior, creating a delightful contrast that is hard to resist. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, crispy pork cutlets are sure to satisfy your cravings.
Choosing the Right Cut of Pork: The foundation of any great pork cutlet starts with selecting the right cut of meat. Opt for boneless pork chops or for a more economical choice a pork loin and cut your own. Pork loin chops are tender and cook quickly. You can also use center-cut chops, or even butterfly chops, depending on your preference. Remember to trim any excess fat for a leaner and more uniform result.
To ensure maximum tenderness, it’s essential to tenderize the pork. Use a meat mallet to gently pound the chops to an even thickness, about ¼ to ½ inch. This process not only breaks down the fibers but also creates a larger surface area for the crispy coating to adhere to. I prefer thin chops, but if you want thicker ones then go ahead, just increase the cooking time accordingly and cook to an internal temperature of 145 degrees F,
Season the pork cutlets generously with salt and pepper on both sides. For additional flavor, you can add a sprinkle of garlic powder, paprika, or dried herbs like thyme or rosemary. Allow the pork to sit for at least 15 minutes to let the flavors penetrate the meat.
The key to achieving that irresistible crunch lies in the coating. Traditional breading involves a three-step process of dredging the pork in flour, dipping it in an egg wash, and then coating it with breadcrumbs. For an extra crispy texture, consider using panko breadcrumbs or a combination of regular breadcrumbs and crushed cornflakes. I prefer panko bread crumbs but by all means use what you have on hand, or whatever you prefer.
To achieve the ultimate crispy pork cutlets, it’s important to use the right cooking technique. Heat a generous amount of oil in a large skillet over medium-high heat or in a deep fryer set to 350 degrees F. The oil should be hot but not smoking. Carefully place the breaded pork cutlets into the pan, ensuring they have enough space to cook evenly without crowding. I prefer to do one cutlet at a time in my deep fryer to ensure even browning and to avoid overcrowding. If you don’t have a deep fryer and would like to get one, I have linked to the one that I have below. I love it! It actually has a storage container built in for the used oil, so you can re-use it at least once more. This is a a cost savings for sure.
Cook the cutlets for about 2-3 minutes on each side until they turn a beautiful golden brown and reach an internal temperature of 145°F (63°C). Once cooked, transfer the cutlets to a paper towel-lined plate to remove any excess oil.
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Serving the Pork Cutlets:
Crispy pork cutlets are incredibly versatile and can be enjoyed in various ways. Here are a few serving suggestions to tantalize your taste buds:
- Classic: Serve the cutlets alongside a generous portion of creamy mashed potatoes and gravy, a fresh green salad, and a squeeze of lemon for a classic, comforting meal.
- Asian Twist: Pair the cutlets with steamed jasmine rice, stir-fried vegetables, and a drizzle of sweet and sour sauce or soy glaze for an Asian-inspired twist.
- Sandwich Style: Stack the cutlets between two slices of crusty bread or a soft bun, adding some tangy pickles, fresh lettuce, and a dollop of mayonnaise for a delightful sandwich.
- European Style: Serve with applesauce instead of gravy