Pork Cutlets
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, and remove the silverskin for a more tender bite.
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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Pork Cutlets
Equipment
- 1 Deep Fryer or dutch oven for frying
- 1 meat mallet
- 3 shallow dishes, for a dredging station
- sheet trays (optional)
Ingredients
- 1 medium Pork loin *about 2 kg
- 1½ cup All purpose flour, divided
- 1 tsp salt
- 1 tsp pepper
- 1 tsp granulated garlic or garlic salt
- 4 large eggs
- 3 cups Panko Bread crumbs you can use regular bread crumbs
- vegetable oil *enough for frying
Instructions
- Slice the pork loin into 1" thick slices and set aside
- taking one slice at a time, pound out to ⅛" thickness between two sheets of plastic wrap, set aside as you work
- Once all of the slices have been pounded thin, make your breading station
- In the first tray/dish add 1 cup of all purpose flour, the salt, pepper and granulated garlic or garlic salt.
- in the second tray/dish add the 4 large eggs and about ¼ cup of water and whisk to combine
- In the third tray/dish add the 3 cups Panko Bread crumbs crumbs and the ½ remaining cup of flour, stir to combine
- Taking one piece of pork at a time season with salt and pepper then dredge it into the flour mixture making sure to coat the pork completely, once coated dredge into the egg mixture and once coated, drain off any excess egg and lay the pork onto the panko mixture, then using a spoon or your hands, cover the top of the pork with more of the panko crumbs and press to cover the entire surface. Pick up the pork and shake it lightly to let any excess panko/flour come off. Set aside on a clean tray and repeat the process for the remaining pork.
- Once all of the pork is done, let it sit for 10-15 minutes just to let the crumb coating adhere well. While this is happening, get your oil ready.
- I prefer to use a deep fryer, but if you don't have one a deep skillet or dutch oven will also work (dutch oven will control the heat better in my experience)
- Pour in enough oil so that it will cover the cutlets by at least 1" (if using a deep fryer add the recommended amount of vegetable oil).
- Bring the oil to 350℉
- Fry one cutlet at a time, for about 2-3 minutes, turning once then set aside on a paper-towel lined tray. If serving right away, put the cutlets in a warm oven to keep warm while you fry the remaining cutlets.
- Once all of the cutlets are done, serve immediately
- If you want to freeze cutlets, let them cool completely then wrap in parchment paper and put into freezer bags so you can remove as many as you need. Reheat in a 300℉ oven for 15 minutes until heated through to retain crispy texture.
Notes
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
