Pork Cutlet Recipe

  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 4 servings
Ratings (10)

This pork cutlet recipe is easy to make and is delicious served with a classic white gravy.

For this pork cutlet recipe, I like to use a crispy Japanese type of breadcrumbs called Panko. Here's a demo on the standard breading procedure.

The simple white gravy with this pork cutlet recipe is essentially a variation on the classic béchamel sauce.

What You'll Need

  • 4 pork cutlets
  • 1 egg (beaten)
  • 1 cup flour (for dredging)
  • 1 1/2 cups Panko breadcrumbs
  • 1 teaspoon paprika
  • 1 teaspoon Kosher salt
  • 1 tablespoon flour (for the gravy)
  • 1 1/2 cups milk
  • Kosher salt to taste
  • Black pepper to taste (freshly ground)
  • 1/2 cup safflower oil (or amount needed for frying, or another high-heat oil)

How to Make It

  1. With a meat mallet or some other heavy object, flatten the pork cutlets until they are about ¼-inch thick.
  2. In a shallow dish, combine the 1 cup flour, paprika, and salt.
  3. Have the seasoned flour, the egg, and the Panko ready in three separate shallow pans or dishes.
  4. For each pork cutlet, first dredge it in flour, then dip it in the egg, and finally, coat it in Panko. (See the standard breading procedure.) Chill for 15 minutes.
  1. Heat about ¼ inch of oil in a heavy-bottomed sauté pan. When a few crumbs of Panko sizzle when tossed into the oil, it's hot enough.
  2. Fry the pork cutlets for a minute or two, until golden brown on the bottom. Flip and repeat. If your pan is small, work in batches rather than overcrowd the pan.
  3. Remove the pork cutlets, drain excess oil on paper towels and keep warm while you make the white gravy.
  4. Drain all but about 1 Tbsp of oil from the pan. Stir in the flour until it forms a paste. Heat for a minute or two over low to medium heat, stirring frequently.
  5. Meanwhile, warm the milk up until it is hot, but don't let it boil.
  6. When the milk is hot, gradually whisk it into the flour mixture, and increase the heat to medium.
  7. Heat the gravy until it thickens, or about five minutes. Adjust the thickness of the gravy with additional milk if necessary. Season to taste with Kosher salt and a generous amount of freshly ground black pepper.
  8. Sauce the pork cutlets with the white gravy and serve right away.