Crispy Breaded Pork Cutlets Recipe

These crispy breaded pork cutlets are golden, crunchy, and juicy in the middle every time. They’re made with simple pantry staples like flour, eggs, milk, and Italian breadcrumbs, and they cook quickly, making them perfect for weeknights. 

Why You'll Love These Pork Cutlets

These crispy breaded pork cutlets are high-end meal delicious, but they're actually super doable at home. You get a golden, crunchy crust with juicy pork inside, and the whole thing is made with basic pantry staples. No complicated ingredients, no weird steps, just a reliable method that works every time.

What I love most is how consistent this recipe is. The cutlets stay crispy (not soggy, not greasy) because you dry the pork, season each layer, and fry at the right temperature so the breading sets fast. It works whether your cutlets are thin and cook in minutes or a little thicker and need a bit more time.

And once you’ve got the method down, you can use these pan-fried pork cutlets in a bunch of different ways. Serve them as a classic breaded pork cutlet dinner, slice them for sandwiches, or turn them into pork cutlet Parmesan on a busy weeknight. It’s one of those recipes that earns a permanent spot in your rotation because it’s fast, flexible, and always hits.

Pork Cutlet Ingredients

• 4 pork chops (boneless), about ½ inch thick
• Salt and pepper, to taste
• 2 tablespoons garlic powder (divided)
• ¾ cup all-purpose flour
• 3 eggs
• ¼ cup milk
• 1 cup Italian seasoned breadcrumbs
• Canola oil (enough so the pork is halfway submerged when frying)

Ingredient Notes and Easy Swaps

• Pork thickness: This method works best with boneless pork cutlets or chops around ½-inch thick, so they cook through quickly without burning the breading. If yours are thicker, you can still pan-fry for color and crispness, then finish in the oven until the pork is fully cooked.
• Seasoning goes in layers: Dividing the garlic powder (and seasoning the flour, too) isn’t just a detail; it’s what makes the crust taste good all the way through, not just on the surface. This is one of the easiest ways to get that “restaurant-style” flavor.
• Breadcrumbs: Italian seasoned breadcrumbs give you built-in flavor and a golden, crunchy crust. If you only have plain breadcrumbs, add about 1 teaspoon Italian seasoning plus a pinch of salt and pepper. For an even crunchier finish, mix in about ¼ cup panko.
• Oil choice: Use a neutral oil with a higher smoke point, like canola or vegetable oil. These help the cutlets fry crisp and golden without adding extra flavor.
• Milk in the egg wash: The milk helps the egg wash coat smoother and cling better, but you can swap water if needed. The method still works.
• Different cuts that still work: You can use pork tenderloin slices too, just pound them to an even thickness so they cook evenly and stay tender.
• Flavor add-ons if you want more depth: Add ½ teaspoon onion powder to the flour for extra savory flavor, or a pinch of paprika for color and a slightly deeper taste.

How to Make Crispy Breaded Pork Cutlets

Step 1: Dry and season the pork

Pat the pork chops dry with a paper towel. Season both sides with salt, pepper, and half of the garlic powder.

Step 2: Set up your breading stations

Use three shallow bowls. In bowl one, add flour and mix in the remaining garlic powder plus a pinch of salt and pepper.

In bowl two, beat together the eggs and milk until smooth. Add the Italian seasoned breadcrumbs to bowl three.

Step 3: Bread the pork cutlets

Dip each pork chop into the flour, then shake off the excess. Dip into the egg wash and let the extra drip off. Press the chop into the breadcrumbs, coating both sides well. Shake off excess crumbs.

Step 4: Fry until golden

Heat oil in a large skillet over medium-high heat until it reaches about 350°F. Fry pork chops in batches until golden brown on both sides. Do not overcrowd the pan, because that lowers the oil temperature and makes the breading absorb more oil.

Step 5: Drain or finish in the oven

If the pork chops are thin and cooked through, transfer them to a wire rack to drain and lightly salt while hot. If your pork chops are thicker, transfer them to an oiled baking sheet or a wire rack and bake at 375°F for about 15 minutes, or until the internal temperature reaches 145°F.

Expert Tips To Make The Best Breaded Pork Cutlets

• Even thickness is everything. If your cutlets vary in thickness, lightly pound them so they cook evenly. Uneven pork leads to overcooked thin edges and undercooked thick centers. Put the pork between plastic wrap and pound from the center outward until it’s even.
• Let the breading rest before frying. If you have time, let the breaded cutlets sit on a rack for 5–10 minutes. This helps the coating adhere so it doesn’t slide off or peel when you flip.
• Fry in batches and keep the oil temp steady. Crowding drops the oil temperature fast, which is the biggest cause of greasy breading. Give each cutlet space and let the oil return to temperature between batches.
• Flip with tongs, not a fork. Piercing the pork lets juices escape. Tongs give you control without poking holes, which keeps the cutlets juicier.
• Finish thick cutlets in the oven if needed. For thicker boneless chops, fry for a golden crust, then finish in the oven so the center cooks through without burning the breading. Pull at 145°F, then rest 3 minutes.
• Salt right when they come out. A light sprinkle of salt while the cutlets are hot makes the flavor pop and helps it stick to the crust better.

Serving Ideas

These crispy breaded pork cutlets are super versatile, so you can go classic comfort food or lean more Italian-style.

• Comfort food sides: Mashed potatoes, buttered noodles, or mac and cheese are all perfect with that crunchy crust.
• Veggie sides that balance the richness: Roasted broccoli, sautéed green beans, or a vinegar-based slaw add freshness and cut through the fried bite.
• Sauce and topping ideas: Warm marinara is the classic move (and turns them into an easy cutlet Parmesan). If you want something lighter, serve with a lemony iceberg lettuce salad, or drizzle a quick garlic butter over the top right before serving.

Breaded Pork Cutlets FAQs

What’s the difference between pork chops and pork cutlets?

Pork cutlets are usually boneless and thin, often pounded to an even thickness so they cook quickly and evenly. Pork chops are typically thicker and may include a bone. This breaded pork cutlet method works for both, you’ll just need a little more cook time (or an oven finish) for thicker chops.

How do I know when breaded pork cutlets are fully cooked?

The most reliable way is a thermometer. Pull the pork when it reaches 145°F, then let it rest a few minutes. Resting keeps the cutlets juicy and helps the coating stay crisp.

Why is my breading falling off?

This usually comes down to one of three things: the pork was too wet, the oil wasn’t hot enough, or you flipped too early. Pat the pork dry, keep the oil around 350°F, and don’t flip until the first side is golden and releases from the pan easily.

Can I bake these instead of frying?

Yes, but they won’t be quite as crispy as pan-fried. For the best baked version, place breaded cutlets on a wire rack set over a sheet pan, spray with oil, and bake at 425°F until they hit 145°F, flipping once.

How do I keep pork cutlets crispy after frying?

Drain on a wire rack instead of paper towels so the steam doesn’t soften the crust. If you’re cooking multiple batches, keep finished cutlets warm in a 200–250°F oven on a rack until ready to serve.

Storage, Reheating, and Make-Ahead Tips

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheating: For the best crisp, reheat on a wire rack in a 375°F oven for 10–12 minutes until hot and crunchy again. An air fryer works great, too. The microwave will warm them, but it softens the breading.

Freezing: Freeze cooked cutlets in a single layer on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven until hot and crispy.

Make-ahead: You can bread the pork cutlets a few hours ahead and keep them on a rack in the fridge. This actually helps the coating adhere better. Fry right before serving for the crispiest results.

Pork Recipes to Try Next

• Pork chop casserole
• Pulled pork casserole
• Boneless pork ribs
• French onion pork chops
• Thin pork chops