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Fast and tasty
Chops in breadcrumbs in a frying pan

Breaded Pork Cutlets in a Skillet

Simple, fast, and really tasty — dinner for the whole family! Breaded pork cutlets are a recipe to lean on when there's just no time to make lunch or dinner. As they fry, the breading turns into an appetizing crispy crust while the meat stays juicy and tender.

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork

600

Eggs

Breadcrumbs

Vegetable oil

Dry spices

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 15 g

Fats 47 % 22 g

Carbohydrates 21 % 10 g

292 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 20 min

Step 1:

How do you fry breaded pork cutlets? Gather your ingredients. For cutlets it's best to use lean meat. Boneless pork loin is ideal — it has a nice, even shape for cutting neat cutlets. Slice the pork into pieces about 3/4 inch (1.5–2 cm) thick.
Step 2:

Cover a piece of meat with plastic wrap and pound it well with a meat mallet on both sides. The wrap keeps the edges from tearing and stops meat from splattering all over the kitchen.
Step 3:

Set out two shallow dishes. Crack the eggs into one and put the breadcrumbs in the other.
Step 4:

Add salt and spices to the eggs and beat lightly with a whisk or fork.
Step 5:

Dip each pounded cutlet first in the egg, then dredge it in the breadcrumbs.
Step 6:

Heat a skillet over high heat and add a little vegetable oil. Here's an easy way to tell if the oil is hot enough: dip in a wooden spatula, and if bubbles gather around it, you're ready to fry. Add the breaded cutlets. Fry over high heat for one minute per side. Searing them like this sets the crust right away and seals the juices inside.
Step 7:

Then lower the heat and cook another 4–5 minutes per side so the meat cooks through inside. Don't cover the pan — the whole point of these cutlets is the crispy crust on the outside, and a lid would keep it from forming. Arrange the finished cutlets on plates and serve. Enjoy!

You can make cutlets by simply pounding the meat and frying it plain, but I still recommend breading them. The crust seals in the juices so the meat stays moist, and breaded meat doesn't splatter hot fat while frying. These cutlets are delicious on their own, but you can round them out with any side and a good sauce. The best side, in my opinion, is fresh or braised vegetables — even a simple vegetable salad. Tasty and good for you!
Always wash eggs before using them, since even a seemingly clean shell can carry harmful bacteria. A brush and food-safe wash work best.
Use a high-smoke-point oil for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils generally have a low smoke point, while refined oils hold up to heat much better. For frying, roasting, or grilling, reach for a refined oil such as sunflower, olive, or grapeseed.
Besides pork you can use any other meat here. Just keep in mind that the cooking time, flavor, and calorie count will change — beef takes longer than pork, while chicken breast or turkey takes less.