Pork Cutlets

Ingredient Tips for Pork Cutlets
How to Make Crispy Pork Cutlets
Keep Them Crispy for Later
Crispy Dinner Favorites

These crispy pork cutlets are the kind of golden, juicy comfort food that disappears fast. Made with simple staples and one pan, they’re an easy weeknight win that’s sure to earn a spot in your regular rotation!

Flavor: Each bite is savory and well-seasoned, with a crispy, garlicky coating and a warm hint of paprika.
Skill Level: This recipe is beginner-friendly, with simple breading and a quick pan-fry.
Technique: Let the pork cutlets sit for a few minutes after breading to ensure the coating stays put.
Serving Suggestions: I love serving these with lemon wedges, a quick salad, mashed potatoes, and a simple veggie, like broccoli, for an easy 30-minute meal.

oil , paprika , garlic powder , panko , flour , pork , flour , egg , bread crumbs , salt and pepper with labels to make Pork Cutlets

Ingredient Tips for Pork Cutlets

Pork Cutlets: Pre-sliced cutlets save time. If using pork loin chops, slice them horizontally and pound evenly to ensure they cook through before the crumbs over-brown.
Flour: A light dusting helps the egg stick and keeps bare spots from happening.
Breadcrumbs: Using a mix of panko breadcrumbs and seasoned bread crumbs creates a lighter, crunchier crust with built-in flavor and color. Crushing extra-large crumbs slightly helps them coat more evenly.
Variations: For an extra-crispy crust, use all Panko and stir in 2 to 3 tablespoons of grated Parmesan. For a spicy kick, add cayenne or chipotle powder, and serve with lemon wedges or a quick pan sauce on the side.

flattening pork chops to make Pork Cutlets

coating Pork Cutlets in panko bread crumbs

breaded Pork Cutlets on a cutting board before cooking

baked Pork Cutlets on a paper towel and metal rack

How to Make Crispy Pork Cutlets

Tenderize the pork. Season then dip in flour (full recipe below).
Combine the Panko, breadcrumbs, and seasonings. In another bowl, whisk the egg.
Dip the cutlets into the egg, and then press into the breadcrumb mixture. Let it rest.
Add oil to a skillet and fry the pork.

Pat Pork Dry Before Seasoning: This helps flour and egg cling better.
Avoid “Breading Fingers”: Use one hand for wet (egg) and one for dry (crumbs).
To Help the Coating Hold: Let the breaded pork cutlets rest 10 minutes.
Keep Oil at a Steady Medium-High Heat: Oil that is too hot browns crumbs before pork is done, too cool turns it greasy.
Flip Once: Flip once when the first side is deep golden and releases easily. Flipping it early can pull off the coating.
Use a Thermometer: Remove from the heat at 145°F, then rest a couple of minutes for the juiciest bite.

Keep Them Crispy for Later

Keep leftovers in an airtight container in the refrigerator for up to 4 days. Freeze fully cooled cutlets on a sheet pan, then transfer to a freezer bag and freeze up to 2 months.

Reheat in the oven or air fryer at 375°F for about 8 to 12 minutes, depending on thickness, or until hot and re-crisped.

Crispy Dinner Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 6 minutes

Total Time 21 minutes

Cover the pork with plastic wrap and use the flat side of a meat tenderizer to pound it to ¼-inch thick.
Season the pork with a sprinkle of salt and pepper and then dip into the flour. Shake to remove any excess flour.
In a shallow dish, combine the Panko, seasoned bread crumbs, garlic powder, paprika, salt, and a pinch of pepper.
In a separate shallow dish, whisk the egg.
Dip each pork cutlet into the egg, then into the crumb mixture, gently pressing to adhere. Let rest for 10 minutes.
Heat the oil in a 10-inch skillet over medium heat until it’s shimmering.
Add the pork cutlets in batches (don’t overcrowd the pan), and cook 2 to 3 minutes per side, until golden brown and the internal temperature reaches 145°F, adding more oil as needed.
Transfer to a paper towel lined plate and season with additional salt if desired.

Pounding the pork very thin ensures it cooked through without the breadcrumbs browning too much. If you don’t have a meat tenderizer to pound out the pork, a rolling pin will do just fine. Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 2 months.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course

Cuisine American

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