Crispy Pork Cutlets
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
563 kcal
-
Course
Main Course
-
Cuisine
American
Crispy Pork Cutlets
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Crunchy on the outside but tender pork cutlets on the inside, creating the perfect combination!
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Ingredients
- 4 boneless pork chops pounded to 1/4-inch thick
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup all purpose flour
- 2 large eggs beaten
- 3/4 cup panko breadcrumbs
- 1/2 cup vegetable oil
Instructions
- Season flattened pork chops with salt and pepper. Set aside.
- Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dip each pork chop first in flour, shaking off excess, then in the egg, and finally coat thoroughly with panko breadcrumbs. Try to use one hand for the wet ingredients and one hand for the dry ingredients.
- Heat vegetable oil in a large skillet over medium heat. Fry the breaded pork chops until golden brown and cooked through, about 3 to 4 minutes per side.
Nutrition Information
Show Details
Calories
563kcal
(28%)
Carbohydrates
16g
(5%)
Protein
34g
(68%)
Fat
39g
(60%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
17g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
172mg
(57%)
Sodium
760mg
(32%)
Potassium
565mg
(16%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
125IU
(3%)
Calcium
45mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 563 kcal
% Daily Value*
| Calories | 563kcal | 28% |
| Carbohydrates | 16g | 5% |
| Protein | 34g | 68% |
| Fat | 39g | 60% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 17g | 100% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 172mg | 57% |
| Sodium | 760mg | 32% |
| Potassium | 565mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 125IU | 3% |
| Calcium | 45mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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