DESCRIPTION
A few special ingredients in the breading makes these cutlets the absolute best!
Ingredients
Units
Scale
- 4 (7-8 oz.) boneless pork chops or 1 and 3/4 – 2 lb. boneless pork cutlets
- 3 Tbsp. all-purpose flour
- 1 tsp. salt, plus more for sprinkling
- 1/2 tsp. black pepper
- 2 large eggs
- 2 Tbsp. milk
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp. dried thyme
- 1/2 lemon, zested
- About 6 Tbsp. vegetable oil, or more as needed
- Lemon wedges, for serving
Instructions
- Cut or pound the pork into 1/4-inch-thick cutlets (see this post for how to do it by pounding).
- In a medium shallow bowl or pie plate, combine the flour, salt, and pepper. In another shallow bowl, lightly beat the eggs and milk. Combine the panko, cheese, thyme, and lemon zest in a third shallow bowl.
- Dredge a cutlet in the flour, coating it lightly on all sides. Then dip it into the eggs, coating it fully. Place it into the panko. Use your fingers to mound the panko mixture on top of the cutlet, then press it to adhere. Flip and make sure all of the meat is covered in panko mixture. Place the cutlet on a large plate or platter and repeat with the remaining cutlets.
- In a large skillet over medium heat, add enough oil to be about 1/8-inch deep. Heat over medium until the oil is 325 to 350°F. (An easy way to check is to stick the end of a wooden spoon or chopstick in the oil—if it bubbles, the oil is ready.)
- Add 2 or 3 cutlets and cook until browned, 2 to 3 minutes per side. Transfer to plates or a platter, sprinkle with a little more salt, and loosely cover to keep warm. Repeat with the remaining cutlets, wiping out the skillet and adding more oil as needed.
- Garnish with the lemon wedges and serve.