Crispy Panko-Crusted Pork Cutlets
Pork cutlets are pounded thin, dredged in flour, dipped in egg, and coated in coarse panko breadcrumbs before being shallow-fried in hot oil until deep gold. The key is maintaining a consistent oil temperature so the exterior crisps before the pork overcooks.
Thinness is the secret to timing.
Pounding the pork to an even quarter-inch thickness ensures the meat cooks through in the short time it takes for the panko to brown.
- Meat mallet
- Heavy-bottomed frying pan or cast iron skillet
- Three shallow bowls for breading
- Wire cooling rack
What goes in.
- 4pork loin cutlets, 1/2 inch thick
- 1/2 cupall-purpose flour
- 2large eggs, beaten
- 2 cupspanko breadcrumbs
- 1/2 cupneutral oil for frying
- 1 tspkosher salt
- 1/2 tspblack pepper
Control the bubbles
Keep the oil at a steady shimmer. If the breadcrumbs darken immediately upon contact, the heat is too high; if they sit in the oil without bubbling, the heat is too low.
The method.
Prepare the meat
Place cutlets between sheets of plastic wrap. Pound with the flat side of a mallet until they are a uniform quarter-inch thick.
Set up the station
Place flour in the first bowl, beaten eggs in the second, and panko in the third. Season the flour lightly with salt and pepper.
Dredge and coat
Press each cutlet into the flour, shaking off the excess. Dip into the egg, letting the excess drip off, then press firmly into the panko so the crumbs adhere.
Fry
Heat oil in the skillet over medium-high. Once hot, lay cutlets in the pan away from you. Cook for 2 to 3 minutes per side until the crust is a uniform mahogany brown.
Rest
Transfer cutlets to a wire rack. Let them sit for 2 minutes before serving to ensure the crust stays crisp.
Other turns to take.
Herb-Crusted
Mix two tablespoons of finely chopped fresh parsley or thyme into the panko before breading.
Spiced
Add a teaspoon of smoked paprika or garlic powder to the flour for a sharper base flavor.
When it doesn't go to plan.
Use a wire rack rather than paper towels to drain; paper towels will steam the bottom of the cutlet and turn the crust soggy.
Do not crowd the pan. If the cutlets are touching, the oil temperature drops and they will absorb grease rather than crisp.
If the panko starts to brown too quickly, slide the pan off the burner for 30 seconds to regulate the heat.
The ones that keep coming up.
Can I use regular breadcrumbs instead of panko?
You can, but the texture will be dense rather than light and shattered. Panko creates the characteristic airy, craggy crust.
Why did my breading fall off?
Usually because the flour layer was too thick or the meat was damp before breading. Pat the pork dry with a towel before you begin.
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