Crispy Fried Pork Cutlets

crispy-fried-pork-cutlets
Photo by Grant Cornett
Crispy Fried Pork Cutlets 3.2 156 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 440 calories
    • Fat 27 g
    • Sat Fat 5 g
    • Cholesterol 166 mg
    • Sodium 448 mg
    • Protein 36 g
    • Carbohydrate 12 g
    • Sugar 1 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 105 mg

On a plate, combine the panko, Parmesan, and ½ teaspoon salt. Coat the pork slices in the eggs, then in the panko mixture.Heat ½ cup of the oil in a large skillet over medium-high heat. In batches, cook the pork until golden and cooked through, 2 to 3 minutes per side.Toss the arugula with the remaining 2 tablespoons olive oil and serve with the lemon wedges and cutlets. 

Ingredients

  1. Check 1 1/2 cups panko bread crumbs
  2. Check 1/2 cup grated Parmesan
  3. Check kosher salt
  4. Check 1 1 1/4-pound pork tenderloin, sliced 3/4 inch thick, pounded 1/4 inch thick
  5. Check 2 eggs, beaten
  6. Check 1/2 cup plus 2 tablespoons olive oil
  7. Check 4 cups arugula
  8. Check lemon wedges for serving

Directions

  1. On a plate, combine the panko, Parmesan, and ½ teaspoon salt. Coat the pork slices in the eggs, then in the panko mixture.
  2. Heat ½ cup of the oil in a large skillet over medium-high heat. In batches, cook the pork until golden and cooked through, 2 to 3 minutes per side.
  3. Toss the arugula with the remaining 2 tablespoons olive oil and serve with the lemon wedges and cutlets.