If you’re anything like me, you probably get stuck in a chicken rut sometimes. That’s when I turn to these easy, golden-brown pork cutlets. They’re thin, juicy, and fry up in no time with a crispy panko coating that reminds me a bit of schnitzel or even tonkatsu—without any fuss.
My family goes wild for these. My little one is convinced they’re chicken nuggets in disguise, and honestly, I don’t even correct him. It’s one of those easy weeknight meals that feel a bit special but take barely 30 minutes.
Why This Recipe Works So Well for Busy Nights
Quick to Make
If you’re rushing to get dinner on the table, this is a lifesaver. The longest step is breading the cutlets, and even that is easy. Once they hit the hot pan, they cook in about 2 minutes per side. I can get these done faster than most takeout orders arrive.
Big on Flavor
Pork cutlets don’t have a strong taste on their own, so they soak up the simple seasoning beautifully. I keep it easy with salt, black pepper, and garlic powder. That’s enough to make them taste like they’ve been brined or marinated for hours.
Amazing Texture
This is my favorite part. The panko coating turns out unbelievably crisp, while the pork stays moist inside. When you bite in, there’s that satisfying crunch—everyone loves it.
Simple Ingredient Rundown
- Pork Cutlets: I buy boneless pork chops and slice them thin if I can’t find cutlets. Around ¼ to ½ inch thick is perfect—they cook quickly and stay tender.
- Seasonings: Just kosher salt, black pepper, and garlic powder. Nothing fancy but it hits the spot.
- All-Purpose Flour: Helps the egg coating grab onto the meat better.
- Eggs: Acts like glue for the breadcrumbs.
- Panko Breadcrumbs: These are non-negotiable for me. The airy texture gives that crackly crust I want. Regular breadcrumbs just don’t cut it.
- Oil for Frying: Any neutral oil with a high smoke point works. I often use avocado oil or light olive oil.
Pork Cutlets vs. Pork Chops—What’s the Deal?
Honestly, they’re almost the same thing. Pork chops are just thicker cuts, often with the bone in. Cutlets are thin, boneless slices from the loin or leg. If you can’t find “cutlets,” grab boneless chops and slice them yourself. That’s what I do most of the time.
Step-by-Step Cooking Guide
1. Season the Meat
Lay your pork cutlets out and sprinkle both sides generously with salt, pepper, and garlic powder. I do this on a big cutting board so it’s less messy.
2. Bread Them
First, dredge each piece in flour (tap off the excess). Then dip into beaten egg. Finally, press them into a plate of panko. Don’t just lightly coat—really press so the crumbs stick. That’s the secret to getting that thick, crunchy crust.
3. Heat the Oil
I like to use my trusty cast iron skillet. Heat enough oil so the cutlets will be submerged about halfway. You want it hot but not smoking.
4. Fry Quickly
Lay them in gently. Don’t crowd the pan—it drops the heat too much. Fry for about 2 minutes per side until beautifully golden. They cook so fast because they’re thin.
5. Rest and Serve
Transfer them to a wire rack or paper towels so they don’t get soggy. I like to serve immediately while they’re still piping hot and crisp.
My Best Tips for Crispy, Juicy Cutlets
- Press the Panko: Don’t skip this. A firm press gets that thick, crunchy crust.
- Use Enough Oil: You don’t need to deep-fry, but the oil should come at least halfway up the cutlet.
- Mind the Heat: Too low and they’ll go greasy. Too high and they’ll burn outside before cooking through. Adjust as you go.
- Don’t Crowd: Fry in batches if needed so they stay crisp and cook evenly.
- Check Doneness: I often check the internal temperature with a thermometer—145°F is the sweet spot for juicy pork.
What I Love to Serve with These
This is the kind of dinner that begs for comforting sides. Here are a few I make on repeat:
- Creamy mashed potatoes or even cottage cheese mashed potatoes if I want a bit more protein.
- Steamed broccoli or green beans for something fresh and green.
- Air-fried zucchini and squash when I want a lighter veggie side.
- Creamy coleslaw—it adds a nice cool crunch.
- A squeeze of lemon over the cutlets right before serving really brightens them up.
Honestly, it’s a flexible meal. I even tuck leftovers into sandwiches with lettuce and tomato the next day.
How I Store and Reheat Leftovers
- Fridge: I pack them in an airtight container. They’re best in the first 2–3 days because they start to lose their crispness over time.
- Freezer: Let them cool fully, freeze in a single layer on a tray, then store in freezer bags with parchment between layers. They’ll keep for a couple of months.
- Reheating: I avoid the microwave. Instead, I warm them in a 350°F oven for about 8–10 minutes so they get a bit of their crunch back without drying out.
Your Questions Answered
What seasoning works best?
I’m all about simplicity—salt, black pepper, garlic powder. But you can mix in smoked paprika, Italian herbs, or cayenne if you want more kick.
How do I keep the breading on?
Dry the cutlets with paper towels before starting. The flour-egg-panko process needs a dry surface to stick well. Press the panko in firmly.
How long do they cook?
About 2 minutes per side for thin cutlets. Always check they’re cooked through to 145°F.
Pan Fried Pork Chops
Golden, crisp, and juicy—these pork cutlets are a weeknight game-changer. Coated in panko and sizzled to perfection, they come together in about 30 minutes.
Ingredients
- 1½ cups panko breadcrumbs
- ½ cup all-purpose flour
- 2 eggs
- 8 boneless pork cutlets or thin pork chops
- Garlic powder, to taste
- Ground black pepper, to taste
- Kosher salt, to taste
- Up to 1 cup avocado oil (or any high-heat cooking oil)
Instructions
- Season the Pork: Begin by patting the cutlets dry. Sprinkle both sides with salt, pepper, and garlic powder for a flavorful base.
- Prep the Dredging Station: Set up three shallow dishes: one with flour, one with beaten eggs, and another with panko. This setup keeps the coating process smooth and efficient.
- Bread the Cutlets: Dip each cutlet in flour, coating all sides. Then submerge it in the egg wash, followed by a press into the panko until fully covered. Repeat with all cutlets.
- Heat the Oil: In a heavy-bottomed skillet or cast iron pan, pour in enough oil to reach halfway up the sides of the pork—about one cup for a 12-inch pan. Heat over medium until the oil shimmers.
- Fry in Batches: Gently lay the cutlets into the hot oil, a few at a time to avoid overcrowding. Cook for about 2 minutes per side or until the crust is golden brown and the internal temp reaches 145°F.
- Drain and Cool: Transfer the cutlets to a wire rack to rest. This keeps the bottoms crispy rather than soggy.
- Serve and Enjoy: Slice thin or serve whole with your favorite dipping sauce or sides.
Notes
- Adjust the heat as needed to maintain a steady sizzle—avoid burning the oil.
- Use a thermometer to ensure perfectly cooked pork every time.
- Leftovers can be stored in the fridge for up to 4 days, though they’ll lose some crispiness.
- To reheat, warm in the oven at 350°F for 8–10 minutes to revive that crunch.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 871Total Fat 59gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 44gCholesterol 133mgSodium 478mgCarbohydrates 43gFiber 2gSugar 3gProtein 40g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Is this the same as tonkatsu?
Similar idea! Tonkatsu is the Japanese version, usually served with a tangy sauce and shredded cabbage. My version is more of a weeknight spin—still crispy, but with simpler seasoning and no special sauce.
If you’re in need of a break from the usual chicken dinners, I hope you’ll give these a try. They’re on repeat in my kitchen because they’re fast, crispy, and always hit the spot.
Try other Pork Chop recipes:
