Crispy pork cutlets are a golden, juicy comfort food that disappears in no time. Made with a simple stapler and one skillet, it’s easy to make on a weeknight and sure to add to your regular rotation.
Flavor: Every bite is flavorful and well-seasoned, with a crunchy garlicky coating and warm paprika flavor. Skill level: This recipe is suitable for beginners and requires only a simple breading and pan frying. Technique: Let the pork cutlets sit for a few minutes after breading to ensure the batter stays on. Serving Suggestions: I love serving it with simple veggies like lemon wedges, a quick salad, mashed potatoes, or broccoli for a quick 30 minute meal.
Tonkatsu ingredient tips
Pork Cutlets: Pre-sliced cutlets save time. If using pork loin chops, slice them horizontally and pat them evenly so the breading cooks through before getting too brown. Flour: A light dusting helps the eggs stick and prevents bare spots. Bread flour: Using a mixture of bread flour and seasoned bread flour creates a lighter, flakier dough that incorporates flavor and color. You can crumble extra-large breadcrumbs a little to get a more even coating. Variation: For a super flaky dough, use all the breadcrumbs and mix in 2-3 tablespoons of grated Parmesan cheese. For a spicy kick, add cayenne pepper or chipotle powder and serve with lemon wedges or quick bread sauce.
How to make crispy pork cutlet
Tenderize the pork. Season and dip in flour (see below for full recipe). Combine bread crumbs, breadcrumbs, and seasonings. Whisk the eggs in a separate bowl. Dip cutlets in egg and press into breadcrumb mixture. Please let me rest. Add oil to a frying pan and fry the pork.
Leave it crispy for later use
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Freeze completely cooled cutlets on a sheet pan, then transfer to freezer bags and freeze for up to 2 months.
Reheat in the oven or air fryer at 375°F for about 8-12 minutes, depending on thickness, or until hot and crispy again.
crispy dinner favorites
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Cover the pork with plastic wrap and use the flat side of a meat tenderizer to pound it to 1/4-inch thickness.
Season the pork with salt and pepper and toss it in the flour. Shake to remove excess flour.
In a shallow dish, combine the breadcrumbs, seasoned breadcrumbs, garlic powder, paprika, and a pinch of salt and pepper.
Whisk the eggs in a separate shallow dish.
Dip each pork cutlet in the egg, then in the breadcrumb mixture and press gently to stick. Let rest for 10 minutes.
Heat oil in a 10-inch skillet over medium heat until shimmering.
Add the pork cutlets in batches (do not overcrowd the pan) and cook until golden brown and reaches an internal temperature of 145°F, 2 to 3 minutes per side, adding more oil as needed.
Transfer to a paper towel-lined plate and season with additional salt if needed.
If you don’t have a meat searing device to sear the pork, a rolling pin will suffice.
Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.
calorie: 441 | carbohydrates: twenty fiveg | protein: 36g | fat: twenty oneg | Saturated fat: 4g | Polyunsaturated fats: 9g | Monounsaturated fats: 6g | Trans fat: 0.1g | cholesterol: 130mg | sodium: 683mg | potassium: 621mg | fiber: 2g | sugar: 2g | Vitamin A: 211IU | Vitamin C: 0.4mg | calcium: 70mg | iron: 3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of ingredients used.
course main course
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