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These breaded pork cutlets are made with crispy seasoned panko breadcrumbs on the outside and juicy tender pork on the inside. Ready in only 30 minutes, this quick and easy dish is a dinnertime favorite!
This recipe is sponsored by my friends at The National Pork Board. All opinions expressed here are my own.
After a long and tiring work day, there’s nothing I want more than a comforting dinner like these crispy breaded pork cutlets. Not only are they mouthwatering and satisfying, but they’re ready from start to finish in only 30 minutes!
Cutlets, especially pork cutlets, are very popular around the world. In fact, pork is the number one consumed protein globally, so it’s not surprising that so many cultures have their own variation of this dish! Whether you call it a schnitzel in Germany, a milanesa in Mexico, or a tonkatsu in Japan, breaded pan-fried pork cutlets are here to stay.
To add some extra flavor and excitement to this classic dish, I decided to add some of my favorite Mexican-inspired seasonings like cumin, oregano, and chili powder. And instead of the typical lemon wedges that are served with the cutlets, I’ve used limes instead to really compliment the Mexican-inspired flavors!
Pork has always been an important ingredient in my family’s kitchen. There are so many Mexican recipes made with pork, it truly makes mealtime exciting and brings out unique flavors that can transport me back to my grandmother’s kitchen with just one bite.
So let’s grab a seat at the table, connect with friends and family over this delicious pork recipe, and make some amazing memories!
Pork Cutlet Ingredients
- Boneless pork chops: Sometimes called boneless loin chops, this lean cut of pork is perfect for pounding into thin cutlets so they cook quickly and evenly.
- Salt and pepper: For seasoning the pork chops.
- All-purpose flour: This is the 1st step in the breading process and helps the beaten eggs stick to the pork.
- Eggs: 2 beaten eggs are used in the 2nd step of the breading process. This helps the breadcrumbs stick to the pork.
- Panko Breadcrumbs: This is what makes the pork cutlets super crunchy and delicious!
- Seasonings: Garlic powder, chili powder, ground coriander, paprika, ground cumin and oregano are used to season the panko breadcrumbs and add more flavor to the cutlets.
- Olive oil: For pan frying the cutlets. You can also use a different oil like canola or grapeseed if you prefer.
- Lime wedges: For squeezing on the cutlets right before eating. It adds a touch of acidity that compliments the crispy seasoned breadcrumbs and brightens that irresistible pan-fried flavor.
How to Make Crispy Pork Cutlets
First, prep the pork chops by placing them on a cutting board lined with plastic wrap or parchment paper. Lay one last piece on top to cover them, and then evenly pound on them with a meat mallet until they’re about 1/4-inch thick.
Next, season both sides of the pork chops with salt and pepper. Set them aside while you prep the other ingredients.
Now it’s time to cover the cutlets in the tasty breading!
First, dredge the pork in the flour. Make sure to coat both sides and give it a little shake to remove any excess flour.
Second, dip the flour-coated cutlet into a shallow bowl of beaten eggs and coat both sides. Shake off any excess egg.
Third, dip the egg-coated pork chop in the seasoned panko breadcrumb mixture. I like firmly pushing the pork into the breadcrumbs with my fingertips to help them stick as much as possible.
Lastly, pan-fry the cutlets in a large skillet with olive oil over medium-high heat for about 4 minutes per side.
The internal temperature of the cutlets should read 145°F on a meat thermometer.
Recipe Tips
While all of the ingredients in this recipe are fairly easy to find, here are some ingredient variations that could also work:
- Don’t have a meat hammer? You can use a heavy skillet instead. A small cast-iron skillet works great for this.
- Don’t have boneless pork chops in the fridge? You can also use a boneless pork loin. It’s a super versatile cut of meat that can be broken down into smaller cuts to suit your needs, like for this recipe! Simply cut the loin into 1-inch thick slices, and use the chops as instructed in the recipe.
- If making a double batch for a larger meal, you can set the oven to warm (about 170°F) and keep the cooked pork cutlets warm on a baking sheet in the oven while you finish making the rest of the batch.
- Add some shredded or grated parmesan cheese to the breadcrumb mixture to add a little extra cheesy flavor!
How to Bake Pork Cutlets
These crispy breaded pork cutlets taste the best when they’re pan-fried, but if you’d rather bake them, that’s also an option!
Simply dredge and coat the pork chops per the recipe instructions. Then, place the breaded pork on a large baking sheet lined with parchment paper. Spray the tops of the cutlets with cooking spray, and bake at 400°F for about 15 minutes, or until the internal temperature read 145°F on a meat thermometer.
What to Serve with Pork Cutlets
I recommend serving these seasoned pork cutlets with a refreshing jicama slaw, a brussel sprout salad, some cilantro lime cauliflower rice, or Mexican rice.
Storing and Reheating
Store leftover pork cutlets in an airtight container in the fridge for up 4 days.
To reheat, place in a 350°F oven for 10 minutes or until fully warmed through. You can also microwave the pork on high for 2-3 minutes.
Crispy Pork Cutlets
Ingredients
- 4 boneless pork chops about 1-1.5 lbs total
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 eggs beaten
- 3/4 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 5 tablespoons olive oil divided
- 1 lime quartered
- chopped cilantro for garnish
Instructions
- Line a large cutting board with plastic wrap or parchment paper. Lay pork chops on top in a single layer, and then cover with another piece of plastic wrap or parchment paper.
- Using a meat mallet or a heavy skillet (cast iron works best), pound each pork chop to about 1/4-inch thickness.
- Season with salt and black pepper on both sides. Set aside.
- Prepare 3 shallow bowls – the first with the flour, the second with the eggs, and the third with the panko breadcrumbs.
- To the breadcrumbs, add the garlic powder, chili powder, ground coriander, paprika, ground cumin, and dried oregano. Mix together to combine.
- Heat 3 tablespoons of olive oil in a large skillet over medium heat.
- Working in 2 batches, dredge two cutlets in flour, then dip in egg, and then into the seasoned panko breadcrumbs.
- Sauté the cutlets for 3-4 minutes per side. Remove and transfer to a plate.
- Add the remaining 2 tablespoons of olive oil and repeat the same steps with the remaining 2 cutlets.
- Garnish with a sprinkle of chopped cilantro and serve with lime wedges.
Notes
- Don’t have a meat hammer? You can use a heavy skillet instead. A small cast-iron skillet works great for this.
- Don’t have boneless pork chops in the fridge? You can also use a boneless pork loin. It’s a super versatile cut of meat that can be broken down into smaller cuts to suit your needs, like for this recipe! Simply cut the loin into 1-inch thick slices, and use the chops as instructed in the recipe.
- If making a double batch for a larger meal, you can set the oven to warm (about 170°F) and keep the cooked pork cutlets warm on a baking sheet in the oven while you finish making the rest of the batch.
- Add some shredded or grated parmesan cheese to the breadcrumb mixture to add a little extra cheesy flavor!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
very delicous.
Could ground pork, flattened into thin patties, be substituted, or would it shrink up and thicken too much?
Hi Terri! I’m not sure about that, I think it should work though! I would suggest making the patties on the thinner side if you do. Let us know how they turn out!
Made the crispy pork cutlets and they were a huge success! As this was my first try at breading, I appreciated the step by step instructions.
Hi Cheryl! I’m glad you enjoyed them!
I eliminated the flour went with breadcrumbs only