Crispy Pork Cutlets
User Reviews
4.7
66 reviews
Excellent
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Prep Time
14 mins
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Cook Time
14 mins
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Total Time
30 mins
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Servings
4 Servings
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Calories
446 kcal
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Course
Main Course
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Cuisine
Mexican
Crispy Pork Cutlets
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Breaded pork cutlets made with crispy seasoned panko breadcrumbs and juicy tender pork. Ready in only 30 minutes from start to finish!
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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
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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 Information
Show Details
Serving
1cutlet
Calories
446kcal
(22%)
Carbohydrates
17g
(6%)
Protein
30g
(60%)
Fat
28g
(43%)
Saturated Fat
6g
(30%)
Cholesterol
158mg
(53%)
Sodium
1046mg
(44%)
Potassium
501mg
(14%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
316IU
(6%)
Vitamin C
5mg
(6%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 1cutlet | |
| Calories | 446kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 30g | 60% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 158mg | 53% |
| Sodium | 1046mg | 44% |
| Potassium | 501mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
66 reviews
Excellent
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