Things You'll Need
3 shallow bowls
Bread crumbs, regular or seasoned
Skillet with lid
Instant read meat thermometer
Baking sheet with rack
Cream of mushroom soup or gravy
Breaded pork cutlets can be fried, baked or simmered in sauce to make a tasty main dish. You can add a variety of herbs and other ingredients to the breading to give the dish various ethnic flavors. The difference between a pork cutlet and a pork chop is the cutlet is usually sliced from the sirloin end of the tenderloin of hog. Cutlets are generally much thinner than a chop and do not require as much cooking time.
Basic Fried Cutlets
Place cutlets between two sheets of plastic wrap and pound the meat to 1/2 inch thick.
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Fill the three shallow bowls with bread crumbs, scrambled uncooked eggs, and milk or cream. Dip the meat first into the egg, then the milk. and then the bread crumbs. For heavier breading, repeat the process.
Place 2 to 3 tbsp. cooking oil in a heavy skillet and heat over medium heat.
Place the breaded cutlets into the hot oil and cook for three to four minutes per side. Turn down the heat to low and continue to cook for 20 to 30 minutes.
Remove the cutlets from the pan when they are golden brown and an instant read meat thermometer reads 160 degrees Fahrenheit in the thickest part of the meat.
Baking the Cutlets
Pound and bread the cutlets as per the instructions for frying.
Place the breaded cutlets on a wire rack inside a baking sheet.
Bake for 30 to 40 minutes or until golden brown and the meat reads 160 degrees F on a meat thermometer.
Simple Sauced Cutlets
Prepare the cutlets by pounding and breading.
Brown the cutlets in 2 to 3 tbsp. of oil in a deep skillet until golden brown.
Pour in one can of cream of mushroom soup. Alternatively, you can use a jar of your favorite gravy.
Place the lid on the skillet and simmer the cutlets for 30 to 40 minutes or until done.
You can add herbs such as Italian, Cajun or Tex-Mex to the bread crumbs to give the dish a regional flare. For Italian cutlets, add 2 to 3 tbsp. Parmesan cheese to the Italian herbs.