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.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: stovetop
- Cuisine: American
Ingredients
4 center-cut pork loin chops, 1/2 inch thick, pounded to about 1/4 inch thick
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 large eggs
3/4 cup panko or regular unseasoned dry bread crumbs
1/2 cup grated Parmesan or Asiago cheese
1 1/2 teaspoons dry Italian seasoning
1 teaspoon ground paprika
Instructions
Get out three plates, pie pans, or paper plates with a rim. In the first, mix the flour, salt and pepper to combine. Break the eggs into the second plate and beat well with a fork. In the third, combine panko or regular breadcrumbs, Parmesan or Asiago cheese, Italian seasoning and paprika.
Working with each prepared cutlet in turn. dredge in the flour mixture, pressing lightly to ensure both sides are coated. Shake off any excess, then dip it into the beaten egg, turning to coat both sides and pressing lightly to help it adhere. Move the cutlet to the panko/breadcrumb mixture, again turning to coat both sides and pressing lightly to help the crumb mixture adhere. Set aside.
Repeat until all four cutlets are coated as above.
Heat a large frypan over medium-high heat and add about 2 tablespoons cooking oil. Add two of the cutlets in a single layer and cook about 7 to 10 minutes per side, until the panko/breadcrumb coating is browned and crispy. Repeat with the remaining two cutlets. Serve.
Notes
The coating doesn’t store well, it loses its crunch if stored in the fridge. If you’re cooking for two people, reduce the coating ingredients by half and use just two cutlets.
Keywords: pork, cutlets, schnitzel
Find it online: https://www.theprovidentcook.com/parmesan-herb-pork-cutlets/