Extra Crispy Pork Cutlet (Pan-Fried in Cast Iron)

If you want a pork cutlet that’s crispy on the outside & super juicy on the inside, this recipe gets you that crunch without deep frying. The double-dredge panko coating and seasoned flour base make it more flavourful & WAY crispier than your standard pork cutlet recipes. They’d be perfect in this Tonkatsu Inspired Pork & Cabbage Salad.

Why you’ll love this recipe

• Quick & simple: You only need super basic ingredients and one pan to have these pork cutlets on the table in minutes. It’s as easy as my Easy Chicken Piccata and tastes just as good!
• Flavourful: The garlic, onion, and cayenne in the flour do a lottt of heavy lifting before the panko even touches the pan. I do something quite similar in this Boom Boom Shrimp recipe and it makes such a difference.
• Versatile: This pork cutlet works with salads, rice, mashed potatoes, or you can slice it up for sandwiches and bowls.

If you’re planning a full plate around these cutlets, pair them with Creamy Rice with Garlic & Parmesan {Risotto Style}, Rocket Salad with Sun-Dried Tomatoes, or Easy Skillet Roasted Corn {Great for Any Time of Year!}.

Ingredients

You don’t need much to make this pork cutlet recipe. These are some of the key ingredients: 

• Pork loin steaks: They’re lean but still tender, cook fast & stay juicy. You can use thin pork chops instead if that’s what you’ve got, and then you can try my Thin Pork Chops in Air Fryer too. 
• Panko breadcrumbs: Panko gives you a lighter, airier crust than regular breaded pork cutlets. That’s what gets you maximum crispiness and I LOVE it. I use a nice panko coating in this Crispy Pork Schnitzel Recipe too and it doesn’t disappoint.
• Avocado or canola oil: Both have high smoke points so you can shallow fry the pork cutlet without burning everything.

See the recipe card for full information on all ingredients and quantities.

Variations/ Adaptations

Here are a few easy ways to tweak this pork cutlets recipe:

• Italian-style: Mix finely grated parmesan and dried oregano into the panko for a cheesy crust. Then finish with lemon zest for a brighter flavour similar to this Tender Cast Iron Chicken Breast. Sooo lovely.
• Spicy version: To make your pork cutlet a bit spicier, add smoked paprika and extra cayenne to the flour.
• Gluten-free: Swap the flour for gluten-free flour and use gluten-free panko in your fried pork cutlets. For a gluten-free side, try my High Protein Dense Bean Salad.

How to make Crispy Pork Cutlet

Step 1: Pat the pork steaks dry, then coat them in the mixture of flour, garlic, onion, cayenne, and salt.

Step 2: Dip the seasoned pork into the whisked eggs, making sure the meat is fully moistened.

Step 3: Press the pork firmly into the panko breadcrumbs to create a thick crust that adheres well. Repeat steps 2 and 3.

Step 4: Place the breaded cutlets into hot oil and fry for about 2 minutes.

Step 5: Flip the pork and fry the other side for another 2 minutes until golden brown.

Step 6: Transfer the crispy cutlets to a wire rack to drain excess oil, then season immediately with salt and pepper.

If you’ve got leftover crispy pork, consider using it in this Sweet Chilli Halloumi Wrap, Vegetable Tacos With Chipotle Sour Cream, or Chicken Fajita Salad Bowl.

Serving Suggestions

Pork cutlets recipes can work for a quick Tuesday dinner or when you want something a bit nicer. For example, I personally love to serve pork cutlet with a fresh salad, something creamy on the side, or a nice zingy sauce.

Try them with:

• Super Crispy Ninja Airfryer Roast Potatoes (Family Batch!)
• Easy Din Tai Fung Cucumber Recipe
• Creamy Leek and Potato Soup {without Cream}
• Crispy Garlic Fries at Home
• Jennifer Aniston Salad (Easy 10-Minute Recipe)

Leftover Storage and Reheat Instructions

These keep really well and you can totally get the crispiness back if you reheat them properly.

Refrigerator: Cool completely and store in an airtight container in a single layer for up to 3 days.

Freezer: You can freeze the pork cutlet for up to 2 months, but the crust might lose some crunch.

Reheat: Reheat in a hot pan, oven (200°C/400°F for 8-10 min), or air fryer to bring the crispiness back.

Recipe FAQs

For dipping or saucing these crispy pork cutlets, try them with My Secret Peppercorn Sauce for Steak (No Brandy Needed), Low Sugar BBQ Sauce Recipe (Easy, Healthy & Full of Flavor), or Easy Gyoza Dipping Sauce (In Just 5 Minutes!).