Easy Pork Cutlet Recipe {How to Make Pan-Fried Pork Cutlets in 30 Minutes}

Name: Easy Pork Cutlet Recipe {How to Make Pan-Fried Pork Cutlets in 30 Minutes}
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Germany
Ingredients: 1) 1 kg/35 oz of boneless pork loin; 2) some salt and ground black pepper to taste; 3) 2-3 eggs; 4) 2 tbsp of all-purpose flour; 5) 3-4 tbsp of breadcrumbs; 6) 300 ml/10 fl oz of sunflower oil or another vegetable oil with neutral aroma

Easy Pork Cutlet Recipe - Breaded Pork Cutlets

📖 Table of Contents

Cooking Thin Sliced Pork Cutlet Recipes: Pan-Fried Pork Cutlets

My pan-fried pork cutlets recipe is possibly the most delicious easy pork cutlet recipe you’ve ever cooked!

➡️ Are you looking for the best pork loin recipes in 2023 and you just found my easy pork cutlet recipe and don’t know what breaded pork cutlets are? Read more below to fully inform yourself about this topic.

➡️ Breaded pork cutlets are cutlet slices coated with flour, egg, and breadcrumbs, then pan-fried until golden brown and served with a variety of dipping sauces and side dishes. They are known as “German pork schnitzel” in Europe and are very popular all across the continent. Breaded pork cutlets are also popular in some parts of the United States and Canada.

➡️ Learn more below about cooking my easy pork cutlet recipe in the pan, i.e. German pork schnitzel!

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How to Cook Thin Sliced Pork Cutlets from Scratch

➡️ Do you have a few slices of lean meat or a chunk of pork loin and you’d like to cook a new recipe that will satisfy your tastes to the fullest? Well, I recommend you my easy pork cutlet recipe, which is actually a German pork schnitzel recipe adapted to American tastes.

➡️ I assure you that pork cutlets cooked by the method I share on this page are extremely delicious, they are ready in a short time, and, therefore, you will often prepare this recipe with German origins. Below are listed the needed ingredients and the cooking methods for my easy pork cutlet recipe.

What ingredients do you need for the breaded pork cutlets? (recipe for 8 servings)

1) 1 kg/35 oz of boneless pork loin or thinly sliced pork cutlets
2) some salt and ground black pepper to taste
3) 2-3 eggs, depending on their size
4) 2 tbsp of all-purpose flour
5) 3-4 tbsp of breadcrumbs
6) 300 ml/10 fl oz of sunflower oil or another vegetable oil with a neutral aroma

How to Cook Breaded Pork Cutlets Step by Step

➡️ How to cook breaded pork cutlets step by step from scratch? ❓

Total Time: 30 minutes

1) Cut the pork loin into cutlets

The first step when you’re cooking breaded pork cutlets in the pan is to cut the pork loin into cutlets. For this, you need to place the pork loin in a chopper and use a sharp knife to cut the loin into 8 evenly slices.

2) Flatten the pork cutlets

To get the best results when cooking breaded pork cutlets, you need to flatten the meat slices with a meat mallet until you get a thickness of about half a finger (1 cm/0.5 inches).

3) Season the pork cutlets

The next step is to season the pork cutlets with some salt and ground black pepper. After sprinkling the seasonings over the meat slices, I recommend rubbing them to get better the flavors inside the meat.

4) Rest the meat for better seasoning (optional)

In order for the flavors to penetrate the meat even better, I recommend that you let the meat rest a while. So, cover the pork cutlets with food foil and place them into the fridge for about 1 hour (optional). This step is completely optional if you don’t have too much time at your disposal.

5) Prepare the other ingredients

While the pork cutlets are in the fridge, you need to prepare the other ingredients for this recipe. First, break the eggs into a bowl and beat them up with a fork until smooth. Add a bit of salt during this process. Second, spread the flour on a plate and, third spread the breadcrumbs on another plate.

6) Coat the pork cutlets

Take the pork cutlets out from the fridge, remove the foil, and pass each meat slice through flour, beaten egg, and breadcrumbs (exactly in this order!) so that they are coated on both sides evenly.

7) Heat the oil up in the pan

After you finish breading the meat slices, put them aside, pour oil into a frying pan, place the pan on the stovetop over a medium temperature, and wait until the oil is hot but does not smoke.

8) Fry the pork cutlets in the pan

Place the pork cutlets into the oil and wait until the bottom side is golden (2-4 minutes, depending on the meat slice thickness), then flip the pork cutlets and wait another 1-2 minutes to fry evenly on both sides.

9) Remove excess oil from the breaded pork cutlets

Take the breaded pork cutlets out of the pan, drain the oil well, and place them on absorbent paper to remove all excess oil.

10) Serve the breaded pork cutlets as soon as possible

It’s important to serve the breaded pork cutlets while still warm because the meat starts to harden while cooling and soon it will no longer be juicy and tender. Also, the coating will be less crunchy.

Final Notes for the Easy Pork Cutlet Recipe

➡️ Today, many people are looking for easy pork cutlet recipes because this cut has become extremely popular. Its growing notoriety is due to the fact that it does not contain any fat and more and more people are looking for a recipe that allows them to eat as healthily as possible. Below are some tips to get the best results when cooking my easy pork cutlet recipe:

to get the best results when cooking breaded pork cutlets, it’s very important to flatten the meat so that they aren’t too thick and remain raw inside; however, be careful not to thin them too much to prevent the meat from drying out, this is why I recommend half of the finger thickness (approximately 1 cm/0.4 inch) for the cutlets
be patient and wait until the oil is hot before placing the pork cutlets into the pan, this will prevent them from absorbing excess oil and getting a too-crispy coating
pour enough oil into the pan, the meat slices should be sunk at least half of their thickness in order to cook evenly
fry the cutlets over a medium temperature, so the meat remains juicy and tender but not raw inside
drain well the oil when you take the fried pork cutlets out from the pan and place them on absorbent paper to remove all excess oil
avoid covering the dish where you store the cutlets before serving to keep the breadcrumb coating crispy
serve the breaded pork cutlets while they are still warm because when the meat is cold becomes harder and dryer
if you don’t have pork loin at hand, you can use other pork cuts as well like pork neck, pork tenderloin, or skinless fatless pork ham