A simple cutlet with a crispy, crunchy coating makes an irresistibly easy meal.
Serve with lemon wedges and chopped fresh parsley.
- 4 (7-8 oz.) boneless pork chops or 1 3/4-2 lb. boneless pork cutlets
- 3 Tbsp. all-purpose flour
- 1 tsp. salt, plus more for sprinkling
- 1/2 tsp. pepper
- 2 large eggs
- 2 Tbsp. milk
- 1 1/4 cup panko
- About 6 Tbsp. vegetable oil, or more as needed
- 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. Put the panko in a third shallow bowl.
- Dredge a cutlet in the flour, coating it lightly on all sides. Then put it into the eggs, coating it fully. Place it into the panko. Use your fingers to mound the panko on top of the cutlet, then press it to adhere. Flip and make sure all of the meat is covered in panko. 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. See the post for more info about this trick.)
- 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 lemon and parsley and serve.