Parmesan-Herb Pork Cutlets

Fast, easy, and satisfying! What’s not to like about parmesan-herb pork cutlets? Pork loin chops are pounded to an even thickness, breaded, then quickly fried for a quick main dish that looks like it took you hours.

I’m a bit embarrassed that I only started making this dish about 10 years ago. I grew up in Iowa, after all – one of the nation’s top pork-producing states. But the pork chops that were made for me or that I made myself were always pretty basic. Fried, until dry as dust. Barbecued until almost tough as shoe leather, then slathered in bottled barbecue sauce. Or, smothered in Campbell’s cream-of-mushroom soup and baked. (This latter dish is the only one in which the pork chops did not come out tough and dry.)

Interestingly, though I’m of part-German heritage, the closest thing I ever had to this recipe, was the “pork tenderloin” sandwich common in Iowa. While the pork is breaded, it’s generally deep-fried within an inch of its life. And like most of the others, it’s pretty darn dry, usually.

A Little Cooking Science

There was a reason for all this of course. Trichinosis was a concern back in the day, but it has become quite rare in the U.S. (It’s now mostly associated with wild game meats, from what I’ve read.) In fact, the USDA reduced its recommended safe cooking temperature for whole cuts of pork from 160ºF to 145º F around 2011. Sorry for the geeky explanation. (Did I mention I’m a bit of a geek? Yeah, I’ll own that…)

So, with my Parmesan-Herb Pork Cutlets recipe, the pork loin chops are pounded thin, then cooked at a fairly high temperature. Your end result might come out with the pork just a tiny bit on the pink side (i.e. medium vs. well-done), but the cooking times should bring it to the recommended 145º F.

How to Make Parmesan-Herb Pork Cutlets

Like I said, these come together very quickly, so I usually get my side dishes going first. Then pound the pork loin chops to about half their original thickness. (At this point they’re called a cutlet because they’re thin, I think.)

You’ll need three plates (or pie pans or paper plates) with a bit of a rim on them. Place the flour, salt and pepper in the first plate and mix together. Break the egg into the second plate and beat well. Add the breadcrumbs (I’ve used panko here), Parmesan or Asiago cheese, and herbs and spices into the third plate, stirring to mix well.

Here’s the messy bit, and I suggest using the “dry-hand, wet-hand” method to avoid a gloppy mess on your hands. With your “dry” hand, lay a cutlet into the flour mixture and kind of press down to help the flour adhere to both sides.

Still using your “dry” hand, drop it into the beaten egg. Now use your “wet” hand to turn the cutlet over in the egg wash to coat well. (You might have to do this a couple of times.)

With your “wet” hand, drop the chop into the breadcrumb mixture. Switch to your “dry” hand and scoop some of the breadcrumb mixture over the cutlet, then turn and press lightly to help the breadcrumbs adhere. Set aside and repeat until all cutlets are coated. You’ll still get some of the coating stuck to your hands, but the wet/dry method keeps it to a minimum.

Finishing the Cutlets

Next, heat a large frypan over medium-high heat, add a bit of oil, and fry the cutlets just 5 to 8 minutes per side, turning only once, until the breading is golden brown on each side.

Tender, juicy pork cutlets with a crispy, crunchy, nicely flavored coating – here I’ve served them with Easy Rice Pilaf and green beans, but the cutlets go well with almost any side(s).

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