Cutlets are thin, tender (and boneless) cuts of meat. They might be regular cuts that have been thinned out or thin cuts of regular cuts. If there aren’t any pork cutlets in your store, look for boneless pork loin chops instead.
Cutlets are fantastic because they cook quickly due to their thinness. And because they’re tender, well, they’re tender!.
Typically, cutlets are breaded and fried, which is not only a delicious method of cooking but also one that lends itself to numerous variations (like all those I listed above). For your breading steps, you can set out shallow bowls or pie plates, or you can get fancy with useful breading trays. After that, you’ll be deep-frying in oil heated to between 325 and 350°F.
So what would be the BEST variant of all, I wondered, and that’s how I came up with this one.
Pork is used, which is simple to find in the form of boneless, skinless chops that are simple to pound into thin cutlets. Pork is also increasingly available as cutlets. They’re already thinly sliced and ready to cook—no pounding!.
This best rendition also employs a fundamental technique for coating and cooking. However, I’ve changed a few ingredients in the breading, turning it from ordinary to amazing. Those ingredients are Parmesan cheese, thyme, and lemon zest.
You’ll adore these cutlets without those additions, perhaps with a dash of salt and a squeeze of lemon.
If you don’t want to eat them plain, you can top the cutlets with your preferred marinara or spaghetti sauce, or you could try a mushroom or cream sauce instead. On a hero or hoagie roll, they can also be eaten as a sandwich (ideally with one of those sauces and/or some sautéed peppers).
If you give them a try, please let me know whether you think these pork cutlets are the best. 🙂
How do you keep breading on Pork Cutlets?
As long as you adhere to a few straightforward guidelines, getting the breading to stick to the pork is not at all difficult. First of all, avoid having too much moisture in the meat. After wiping it with a paper towel, dip it in your egg. When frying pork in hot oil, immediately dredge it in flour or, in this case, cracker crumbs after dipping it in the egg.
If you want to completely avoid using oil, you can also make these pork cutlets in your air fryer.
How to Make Crispy Pork Cutlets
The pork chops should first be prepared by being placed on a cutting board covered in plastic wrap or parchment paper. One final piece should be placed on top to cover them. Use a meat mallet to evenly press down on them until they are about 1/4 inch thick.
Next, sprinkle salt and pepper on both sides of the pork chops. Set them aside while you prep the other ingredients.
It’s time to bread the cutlets in the delicious batter now!
First, dredge the pork in the flour. Make sure to coat both sides, then shake it to shake off any extra flour.
Second, coat both sides of the cutlet in beaten eggs by dipping it into a shallow bowl of flour. Shake off any excess egg.
Third, coat the seasoned panko breadcrumb mixture with the egg-coated pork chop. With my fingertips, I enjoy firmly pressing the pork into the breadcrumbs to ensure that they adhere as much as possible.
Finally, cook the cutlets for about 4 minutes per side in a large skillet with olive oil over medium-high heat.
A meat thermometer should show the cutlets’ internal temperature as 145°F.
Although all of the ingredients in this recipe are fairly simple to locate, the following ingredient substitutions might also work:
Although pan-frying brings out the best flavor in these crunchy breaded pork cutlets, baking is also an option.
Just coat and dredge the pork chops as directed in the recipe. the breaded pork on a sizable baking sheet that has been lined with parchment paper. Cook the cutlets at 400°F for approximately 15 minutes, or until a meat thermometer registers 145°F as the internal temperature.
I love fresh vegetables, but I am a meat lover, too. When shopping for a meat to go with vegetables I found cubed pork cutlets on sale. Three large servings for $2.50 compared to beef cubed steaks that were over $6.00. They quickly made their way into my shopping cart.
These pork cutlets are easy and very quick to prepare. I served macaroni and cheese, fresh field peas, sliced tomatoes, okra and green tomatoes, and yes, I made these biscuits. I can see this in a sandwich with lettuce, dill pickle slices, and a slice of tomato; it was divine. Any way you serve this crispy piece of pork will leave you satisfied, whether it’s for dinner or breakfast.
Every now and then, I must eat a simple country meal. You know what I mean. Meat with lots of vegetables plus bread, preferably biscuits. Even though I don’t prepare this kind of food frequently, it makes me think of my grandmother. She always had this meal ready on any given day. That won’t occur in my home for a variety of reasons. The meal I made with these pork cutlets is one great way to get the fix for a girl who religiously eats a salad for lunch. Some of you are thinking that this nutrition teacher has gone off the deep end. Not quite, this is my reward for going to the gym frequently and eating moderately.