Crispy Pork Cutlets
Breaded pork cutlets made with crispy seasoned panko breadcrumbs and juicy tender pork. Ready in only 30 minutes from start to finish!
Ingredients
- 4 boneless pork chops (about 1-1.5 lbs total)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 eggs (beaten)
- 3/4 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 5 tablespoons olive oil (divided)
- 1 lime (quartered)
- chopped cilantro (for garnish)
Instructions
Line a large cutting board with plastic wrap or parchment paper. Lay pork chops on top in a single layer, and then cover with another piece of plastic wrap or parchment paper.
Using a meat mallet or a heavy skillet (cast iron works best), pound each pork chop to about 1/4-inch thickness.
Season with salt and black pepper on both sides. Set aside.
Prepare 3 shallow bowls - the first with the flour, the second with the eggs, and the third with the panko breadcrumbs.
To the breadcrumbs, add the garlic powder, chili powder, ground coriander, paprika, ground cumin, and dried oregano. Mix together to combine.
Heat 3 tablespoons of olive oil in a large skillet over medium heat.
Working in 2 batches, dredge two cutlets in flour, then dip in egg, and then into the seasoned panko breadcrumbs.
Sauté the cutlets for 3-4 minutes per side. Remove and transfer to a plate.
Add the remaining 2 tablespoons of olive oil and repeat the same steps with the remaining 2 cutlets.
Garnish with a sprinkle of chopped cilantro and serve with lime wedges.
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