These Pork Cutlets are not just crispy and flavorful – the meat is also beautifully juicy and tender! They are made with the delicate pork tenderloin coated in a delicious parmesan Panko breading, and of course, a hint of Dijon mustard that goes perfectly with pork.
Pork Cutlets
No need to buy any more pre-packaged pork cutlets! That’s because it’s so easy to make them at home and the results will always be juicy and tender, unlike most store-bought cutlets. While store-bought pork cutlets tend to be a bit dried out and tough, these home-prepped cutlets deliver beyond satisfactory results every time.
Aside from how deliciously they’re prepared to yield the most tender results, these pork cutlets are also breaded to perfection! The crunchy breading on the cutlets consists of bold ingredients like ground mustard, black pepper, parmesan cheese and just enough garlic powder to create a wonderful depth in flavor. If you’re a big garlic or Parmesan lover though, you can toss a little extra in – I won’t tell.
As if the tenderness and crunchy breading weren’t enough to entice you to make this entrée, perhaps this will do the trick – this recipe takes just 30 minutes from start to finish! That’s right, you can have these delicious homemade pork cutlets on your kitchen table in just half an hour. They’re a perfect easy weeknight dinner option, and they’re also wonderful for entertaining a dinner party. Talk about the best of both worlds!
Ingredients for Pork Cutlets
The cutlets themselves call for:
- Pork Tenderloin – This is my favorite cut of pork to use, simply because of how soft and tender the final product is.
- Cooking Oil – You can use olive oil, canola oil, or vegetable oil.
For the breading, you’ll need:
- Flour – All-purpose flour is what’s called for, but you can opt for a gluten free flour if needed.
- Ground Mustard – The tangy, savory flavor this powder provides really can’t be beat.
- Black Pepper – For the most flavorful results, use freshly ground black pepper.
- Salt – Just a sprinkle to taste.
- Eggs – Large eggs are preferred.
- Dijon Mustard – This can NOT be substituted with plain yellow mustard. Dijon is needed for that complexity in flavor.
- Panko Breading – If you need this recipe to be gluten free, simply use gluten free panko style breadcrumbs.
- Parmesan Cheese – It may take a little extra time and effort to freshly grate your own cheese, but the results are worth it.
- Garlic Powder – Add a little extra of this seasoning if you’d like to really enhance the garlicky flavor.
Can I make crispy pork cutlets gluten free?
Absolutely! Like I mentioned above, you can use gluten free all purpose flour and gluten free Panko style bread crumbs to make gluten free pork cutlets!
What cut of meat can I use for pork cutlets?
Technically, you can use any cut of pork like pork loin, boneless pork chops, pork tenderloin, or even spare ribs cut off the bone. I prefer to use pork tenderloin because of how soft and tender it is. When it’s coated in the breading, it retains a good amount of moisture to keep it juicy. Tenderloin meat also does a much better job at taking in the flavors that it’s coated in.
How to Prepare Pork Cutlets
Each package of pork tenderloin usually contains 2 tenderloins that are about a foot long. It has a thick end and a narrow end where the muscle tapers off.
Starting at the thick end, cut off medallions that are about 1 inch in thickness. Place all the pork medallions on the cutting board cut side up and cover them with a sheet of plastic wrap.
Use the flat side of the meat tenderizer to pound each piece until it’s about 1/4 inch thick. Note: Do not pound it too hard, too thin, or create holes.
How to Cook Crispy Parmesan Pork Cutlets
Once the pork cutlets are all properly prepared and breaded, it’s time to cook them! And quite honestly, this is the easiest step of all.
Start by simply preheating a large cooking pan over medium high heat (or medium, depending on your stove), and add olive oil.
Carefully place the cutlets in the hot oil, cooking for approximately 3-5 minutes per side until golden brown.
How Do I Know When Pork Cutlets Are Done?
To check for doneness, you can cut one of the pieces in the middle to see inside. Pork can (and should) be a pale pink color in the middle when it’s done. As a matter of fact, pork will be very slightly pink in the center at 145°F.
Pork is done at 145°F internal temperature, but it’s hard to take the temperature when the slices of meat are very thin. What you do not want is the pork that is completely turned white with no pink at all because it’s well done at that point. Well done pork is when it turns chewy and tough.
What to Serve with Pork Cutlets
There are an abundance of delicious options out there! Pork cutlets are such a traditional and versatile dish, you can plate them with a variety of tasty side dishes. Here are a few of my favorite heartier and lighter options that I like to serve breaded pork cutlets with!
Storing and Reheating
Store all of the leftovers in the fridge in an airtight food storage container for about 3-4 days. To reheat the cutlets, I recommend reheating on the stove to crisp up the outside breading. Add a little bit of oil to the pan and reheat desired amount of pork cutlets over medium heat just until heated though.
More Satisfying Pork Recipes:
Instant Pot Pulled Pork – unbelievable pulled pork recipe that’s made in an Instant Pot and mixed with homemade BBQ sauce
Pot Roasted Pork Loin – this pork loin roasted in the oven will give you the best tender, juicy and delicious pork
Roasted Pork Tenderloin with Pork Rub – it’s crispy on the outside, soft and tender on the inside, and wonderfully seasoned with homemade pork seasoning
Brown Sugar Dijon Pork Tenderloin – this pork tenderloin is rubbed with a flavorful mixture of Dijon mustard, brown sugar, and spices.
Pork Cutlets
Ingredients
- 2.25-2.5 lb pork tenderloin package
- 1/4 cup olive oil, canola oil, or vegetables oil more for cooking several batches if needed
Breading:
- 3/4 cup all purpose flour can use gluten free
- 1 tsp ground mustard
- 1/4 tsp black pepper
- salt to taste
- 3 large eggs
- 2 tsp Dijon mustard
- pinch black pepper
- salt to taste
- 1 1/2 cup Panko breading can use gluten free Panko style bread crumbs
- 1/2 cup fresh grated Parmesan cheese
- 1 tsp garlic powder
- pinch black pepper
- salt to taste
Instructions
To Prepare Pork Cutlets:
- Each package of pork tenderloin usually contains 2 tenderloins that are about a foot long. Take the pork tenderloins out of the package and place them on a large cutting board. Pat them dry with a paper towel.
- Starting at the thick end, cut off medallions that are about 1 inch in thickness but you can cut a little thicker towards the tail end since that side is narrow.
- Place all the pork medallions on the cutting board cut side up and cover them with a sheet of plastic wrap.
- Use the flat side of the meat tenderizer to pound each piece until it’s about 1/4 inch thick. Note: do not pound it too hard, too thin, of create holes.
Breading Pork Cutlets:
- You will need to use three wide and shallow bowls to prepare the breading.
- Combine flour, salt, pepper, and ground mustard in the first one. Whisk egg and Dijon mustard with some salt and pepper in the second bowl. Mix Panko bread crumbs, grated Parmesan cheese, garlic powder, salt, and pepper in the last bowl.
- First – Dip each piece of pork in flour mixture to lightly coat it all over.
- Second – Dip flour coated pork in egg mixture on both sides.
- Third – Place the piece of pork into the bowl with bread crumb mixture and flip it over a few times. Gently pat as you’re flipping the meat to make sure the bread crumbs get onto the pork nicely.
- Repeat with remaining pork cutlets.
Cooking Pork Cutlets:
- Preheat a large cooking pan over medium to medium-high heat (depending on the stove) and add olive oil.
- Place breaded pork tenderloin cutlets into the pan and cook for 3-5 minutes per side, depending on the thickens of the pork, until cooked through and golden brown.
Notes
Nutrition
Janet says
Easy an yummy!