Crispy Pork Cutlet Recipe (2024)

Crispy Pork Cutlets – tender boneless breaded pork cutlets that are pan fried to crispy perfection. Served with a salad for a delicious meal any night of the week.

My family eats a lot of pork. And more than just bacon. I am pretty sure pork tenderloin, like this Sheet Pan Pork Tenderloin might be our favorite cut of meat.

Or maybe a pork loin, because you can make things like slow cooker balsamic pork. Pork chops are pretty high up there too. French Onion Pork Chops are tender and delicious. So yeah….we eat a lot of pork.

Recently I was invited by the National Pork Board to go on a Pass the Pork Blogger tour. I have been to a dairy farm and a cattle ranch in the past, but have never been to a pig farm. So I jumped at the opportunity. And I can tell you one thing remains the same across all farming in America. Including even the corn industry I was able to experience last year.

Pride. I think that every person that I have talked to has an over whelming sense of pride in what they do. They are proud to know they are helping feel America. They are proud with how well they care for the animals and the environment. They are proud with how that care has evolved over the years, and the animals are happier and healthier than they have ever been. And their carbon footprint is getting smaller and smaller.

We had the opportunity to spend time with the Boerboom family, who has a family farm in Marshall, MN and also co-owns a the Kodiak farm we were able to visit. Greg and Mike (father and son) joined us for much of the tour, and we were able to ask them just about anything that came to mind, while riding the bus or at dinner. They were completely open and honest about everything.

The Kodiak farm where we spent one morning at is all about safely getting a sow pregnant, caring for the pregnant sow, delivering the babies, and then repeating the process. The baby pigs only stay there until they are 21 days old, and then they move on to a different farm. So the process and care is really perfected and focused on what these pigs need.

We had to completely shower in and out at this facility, because they do not want to introduce anything from the outside to the pigs. They really go above and beyond to make sure the animals are healthy and taken care of. We were able to see the baby pigs being born, and some were even able to assist. It was an amazing site, that I really can’t put into words. I wish that everyone was able to experience what we did.

I think there are a lot of misconceptions about farming and where our food comes from these days. It really pays to do your research, see these farms and get back to the basics. The media blows so much out of proportion. Getting to experience pig farming, on multiple farms, first hand, instilled confidence in me and knowing what I am feeding my family is safe and healthy.

The last day we were together we met with Neel Sahni who showed us the different cuts of meat from the pig and how to use many of them. We got the opportunity to use some different cuts of meat and cook a few dishes after he was done. I paired up with Lynne from 365 Days of Baking and More and Jocelyn from Inside BruCrew Life and we made this Crispy Pork Cutlet. There we paired it with a Tuscan salad, but back at home I just made a regular tossed salad.

The pork cutlet recipe we made there, used pork blade chops. They are super tender and great for this. I called around to my local butchers and was unable to find them in town, so I used a regular boneless pork chops (center cut pork loin chop) that I just pounded until they were thin. But if you have access to the blade chops, use them for this!

The recipe is super easy and took us about 15 minutes to make. After all the groups were done we had a feast with so many pork dishes I never would have thought to try.

See Also

Jim Lahey's No Knead Pizza Dough RecipeRecipes for a Happy CamperHibernation {Recipe: Sicilian Sausage and Peppers Rigatoni}My Best Deviled Eggs Recipes (plus Deviled Eggs from other Bloggers)

I have made this crispy pork cutlet a couple times at home now, because it reminds us of Japanese Tonkatsu that we love! Now to just perfect that dipping sauce.

So branch out from just bacon or plain pork chops and try this pork chop recipe. Your family will love it!

What’s the difference between Pork Chops and Pork Cutlets

What cut is a pork cutlet? They are usually a lean cut of meat that has been pounded thin and usually boneless. A pork chop can be from the same cut of meat but is thicker and can be on the bone. They are both part of the loin taken near the spine of the pig. Boneless pork cutlets cook in just minutes and are great for quick and easy dinners.

There is just something about fried pork chops. I grew up with my grandma making pan fried pork chops and that is what this is like. Simple comfort food just like Grandma used to make.

How to Cook Pork Cutlets

1. Start by setting up a traditional breading station. You want 3 separate bowls for flour, eggs, and and breadcrumbs
2. Pass the thin cut pork chops through the flour, making sure to shake off an excess. Then through the egg and finally into the breadcrumbs.
3. When you add the pork chops to the oil, you need to make sure the oil is hot. Or your pork chop will just be greasy and soggy.
4. Once both sides are done, you can place the pork chops in the oven to finish cooking. Or if your pork chops are thing enough, you can just cook them all the way in the oil.

How Long to Fry Pork Chops

This really depends on how thick your pork chops are. You want to make sure to get the meat to 145 degrees. That generally takes about 5-6 minutes per side. If the pork chops get too browned in the oil, place them in the oven to finish cooking.

What Goes With Pork Cutlets

So many different Side Dish Recipes to try, but here are some of my favorites.

• Roasted Edamame
• Oven Roasted Potatoes
• Easy Biscuits
• Loaded Baked Potatoes
• Roasted Green Beans
• Loaded Twice Baked Potato Casserole
• Mushroom Rice Pilaf

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**This post is sponsored by the National Pork Board. All thoughts an opinions are 100% my own.

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