Crispy Breaded Pork Cutlets
Thin pork chops pounded tender and fried in a crunchy golden panko crust, squeeze a lemon over and watch them vanish.
Ingredients (serves 4)
- 4 boneless pork chops
- 1.5 cups panko
- 0.5 cup all-purpose flour
- 2 eggs
- 0.5 cup grated parmesan
- 1 lemon
- 0.5 cup vegetable oil
- 1 tsp garlic powder
- salt and black pepper
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Save this recipeInstructions
- 1
Place each chop between plastic wrap and pound to a quarter-inch thickness. Season with salt, pepper, and garlic powder.
- 2
Set up three shallow dishes: flour in one, beaten eggs in the second, and panko mixed with parmesan in the third.
- 3
Coat each cutlet in flour, dip in egg, then press firmly into the panko so it sticks all over.
- 4
Heat the oil in a large skillet over medium-high until shimmering, then fry the cutlets in batches until deep golden, about 3 minutes per side.
- 5
Drain on a wire rack or paper towels and sprinkle with salt while hot.
- 6
Serve with lemon wedges squeezed over the crispy crust.
