Crispy breaded pork cutlets are the 20-minute dinner you’ll make on repeat. Thin, tender pork. Golden, crunchy panko crust. Squeeze of lemon. Serve with a simple salad. Weeknight dinner done right.
Step-by-Step Instructions
Prep Cutlets
Place pork chops between plastic wrap. Pound to ¼-inch thickness. Season both sides with salt and pepper.
Set Up Breading Station
- Bowl 1: Flour.
- Bowl 2: Beaten eggs.
- Bowl 3: Mix panko, paprika, and garlic powder.
Bread Cutlets
Dredge each cutlet in flour (shake off excess). Dip in egg. Press firmly into panko mixture, coating both sides.
Pan-Fry
Heat oil in a large skillet over medium-high heat. Cook cutlets 2-3 minutes per side until golden brown and crispy. Work in batches if needed. Drain on paper towels.
Serve
Garnish with parsley. Serve immediately with lemon wedges. Squeeze generously. Golden, crunchy, 20-minute perfection.
Summary
Prep Time: 10 min | Cook Time: 10 min | Total: 20 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
- Best fresh.
- Reheat leftover cutlets in oven or air fryer at 375°F for 8-10 minutes (crispy returns).
- Freeze: 3 months.
- Never microwave — breading gets soggy.
- Great for meal prep — bread and pan-fry fresh.
