How do you get breading to stick to pork cutlets?

But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken. This creates a final result that is crispy on the outside, juicy in the middle, and altogether irresistible.

What is the difference between a pork chop and a pork cutlet?

The term 'chop' generally indicates the cut will contain a bone. Pork chops usually come from the loin. Pork chops can also be taken from nearer the shoulder, these chops are referred to as cutlet or rib chops. Cutlet/rib chops tend to contain a little more fat, which in turn adds to their flavour and succulence .

Why aren't my fried pork chops crispy?

If the oil is not hot enough , you might end up with pork chops with soggy breading. The exact cooking time for the pork chops will vary based on the thickness of your pork chops. Test your oil by placing a small piece of bread to make sure it's hot enough to add your pork.

How do you keep breading from falling off pork?

To ensure that the breading stays on your pork chops, here are some steps you can follow: Coat the chops with flour first : Before breading the chops, pat them dry with a paper towel and coat them with all-purpose flour or almond flour.

How do you keep breading from falling off fried pork chops?

Coat each side of the pork chops, applying pressure to make the batter stay on during cooking . One coat is good for a thin layer of batter. For a thicker coating, dip them in a separate bowl of a little milk with an egg mixed well, and again in the flour.

Why are my pork cutlets tough?

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking . When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

How do you tenderize pork cutlets?

Place meat in a dish and cover with water. Remove meat and stir roughly 4 level Tbs of baking soda into the water. Put meat back in and soak (in refrigerator) overnight. Rinse THOROUGHLY and cook .

How to get a crust on pork chops?

Giving the pork a little time to warm up will ensure a nice crust on the outside, with a tender center . (Well, if you follow the next few pieces of advice, that is...) For chops, we like to get our pan screaming hot...then take it down to medium. That first blast of heat helps get a good golden crust.

What does cornstarch do to pork?

How do I make sure the pork gets crispy? We have a few tricks for this. First, make sure to pat the pork dry with a paper towel to remove any excess moisture. Once we've seasoned the pork with salt and pepper, we toss it in cornstarch, which becomes a crunchy outer shell when it hits the hot oil .

Is it better to bake or pan fry pork chops?

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection . The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

Is it better to fry pork chops with or without flour?

Adding a flour coating isn't necessary A flour coating also gives pork chops and other meats a delicious, crispy crust and an enhanced flavor. Despite these benefits, however, breading pork chops in flour before frying is not necessary .

Crispy Pork Cutlet Recipe (2024)

Jump to Recipe

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.

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

Start by setting up a traditional breading station. You want 3 separate bowls for flour, eggs, and and breadcrumbs
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.
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.
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

Yield: 4

Crispy Pork Cutlet

Crispy Pork Cutlet - tender boneless pork chops breaded and pan fried to crispy perfection. Served with a salad for a delicious meal any night of the week.

Prep Time10 minutes

Cook Time10 minutes

Ingredients

4 boneless pork chops (blade chops if you can find them) 4 oz each, about 1/2 inch thick
1 tsp salt
1/2 tsp black pepper
1/2 cup all-purpose flour
2 whole large eggs, beaten
1 1/2 cups panko bread crumbs
1/2 cup vegetable oil

Instructions

Season the pork chops with salt and pepper. Set aside.
Set up 3 shallow bowls, 1 with flour, 1 with beaten eggs, and 1 with panko bread crumbs.
One at a time, dip pork chops in flour, shake off any excess. Dip in the egg, and then dredge in the bread crumbs. Transfer to a baking sheet or plate and let stand for 5 minutes before cooking.
Preheat oven to 350 degrees.
Heat a large skillet over medium high heat. Add oil to the pan, making sure you have enough to coat the bottom of the pan. Place 2-4 pork chops in your pan, depending on size. Do not over crowd the pan. You can work in batches of necessary.
Cook for about 3 minutes on each side, until golden brown. Transfer to a wire rack over a baking sheet and place in the oven.
Cook for 5-10 minutes until the pork chops reach 145 degrees.
Serve immediately.

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Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 559Total Fat 36gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 29gCholesterol 114mgSodium 938mgCarbohydrates 41gFiber 2gSugar 3gProtein 18g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

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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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Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.