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Pork chops with cheese in a frying pan in batter

Cheese-Battered Pork Cutlets

Tasty and quick — good for weeknights and special occasions alike. Juicy pan-fried pork cutlets in a cheese batter are a foolproof choice for dinner. In my family, everyone from the youngest to the oldest loves battered cutlets. I make them as often as I can — usually with chicken or pork.

Maria

Recipe author

Pork chops with cheese in a frying pan in batter

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Composition / ingredients

Servings:

Pork (boneless)

400

Vegetable oil

Ground black pepper

Salt

Ground black pepper

Salt

Hard cheese

Milk

Flour (heaping)

Eggs (large)

Garlic powder (dried)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 34 % 14 g

Fats 59 % 24 g

Carbohydrates 7 % 3 g

287 kcal

GI: 33 / 0 / 67

Cooking method

Step 1:

How do you pan-fry juicy pork cutlets in a cheese batter? Gather the ingredients. For battered pork in the skillet you'll need: boneless pork (tenderloin or ready-cut cutlets), ground black pepper (ideally a mix of freshly ground peppercorns), salt, and vegetable oil for frying.
Step 2:

Rinse the pork, pat it dry, and cut it into fairly thin slices. Mine were already portioned boneless cutlets.
Step 3:

Pound the meat on both sides with a meat mallet.
Step 4:

Season the pork with salt and pepper.
Step 5:

The batter. For it you'll need: cheese, one large egg, milk, flour, garlic powder, ground black pepper, and salt.
Step 6:

Grate the cheese on the medium side of a grater.
Step 7:

Combine the egg with the milk, cheese, garlic, salt, and pepper.
Step 8:

Stir everything until smooth.
Step 9:

Add the flour.
Step 10:

Mix thoroughly until smooth. You should end up with a thick, semi-fluid batter.
Step 11:

Dip the pork pieces in the batter.
Step 12:

Heat the vegetable oil in a skillet. Add the pork cutlets and fry for 4–5 minutes per side, until golden. Enjoy!

One thing to keep in mind: the wrong pan can ruin even the best recipe, so it pays to choose the right skillet for the job.
Every oil is only good up to a certain temperature — its smoke point, where it starts to burn and forms harmful compounds. It's worth knowing the right frying temperature and which oils are best for the pan.
You can use any meat besides pork here. Just keep in mind that the cooking time, flavor, and calorie count will change — beef, for example, takes longer than pork, while chicken breast or turkey cooks faster.
There are countless recipes for battered meat, and the differences mostly come down to what goes into the batter. It can be a plain flour-and-egg batter, a beer batter, or made with vodka or kefir; there's even a Japanese-style version with soy sauce. So there are plenty of options. Here, I suggest a batter based on grated cheese. Depending on how salty your cheese is, you'll want to add more or less salt — if the cheese is quite salty, it's better not to add salt to the batter at all, or you can easily overdo it. You can just salt the cutlets themselves instead. Battered cutlets are a classic, universal dish that goes with any side.