Monday, June 20, 2016

Baked, Breaded, Pork Cutlets




Breaded pork cutlets have always been a favorite of mine. They are pretty easy to prepare and lend themselves to a variety of savory seasonings, either dried or fresh. There was a time, when I was a young teacher, that a one-pound package was less than two dollars!

Cut from pork loin, look for cutlets that have some marbling in them, a bit of fat on the edge, and that are no more than 1/2-inch thick. Especially seek cutlets that have a lot of "red." That means they were cut close to the pork tenderloin. Usually, there are about 4-5 to a pack, a bit over a pound.



It is important to season the meat, not the flour. I like my bread-coating a bit on the salty side. I also like to add sliced garlic to the oil for a bit more flavor. During the browning, I sometimes add a sprig of rosemary and thyme for added flavor.




  • Rub for 4-5 Cutlets (and this is Approximate):
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon powdered savory
  • 1/4 teaspoon fennel seed, crushed (do not omit)
  • 1/2 teaspoon pepper
  • Self-raising flour, about two tablespoons per cutlet, for dredging.
  • Coating:
  • 2 eggs slightly beaten with one tablespoon of water
  • Combine on a plate:
  • 1 cup plain, fine-sifted breadcrumbs
  • 1/4 cup canned Parmesan cheese
  • 1 tablespoon Kosher salt
  • Oil:
  • A good one-half inch of olive oil or vegetable oil ... or melted lard ... or a combination thereof depending on size of your pan
  • 1 small garlic clove, thinly sliced
  • 1-2 rosemary sprigs (optional)
  • 3-4 thyme sprigs (optional)

With a damp cloth or paper towel, wipe each side of each cutlet. Season both sides, with spice mixture, pressing the seasonings into the meat.


Gently coat each cutlet in flour. Lay aside.

Dip each cutlet in the egg-wash mixture and then dredge in the coating mixture being to sure to coat evenly. Lay aside for about 15 minutes to allow coating to set up and to adhere.


Pre-heat oven to 375-400 F. degrees. Line a small cooking tray or cookie sheet with tin foil. Spritz with cooking spray.

Warm oil in medium-large skillet over medium heat. Just before adding the cutlets, add thin-sliced garlic. When garlic begins to turn brown, add cutlets. Gently fry on each side for about 3 minutes, just until golden brown. If desired, add rosemary or thyme sprigs. Remove and drain on paper towels.



Place cutlets on sheet and bake at 375-400 F. degrees for about 20 minutes are so, flipping halfway through. Allow to rest ten minutes. Serves with lemon slices.