These crispy pork cutlets are easy to make and delicious served with a classic white gravy. The recipe calls for the Japanese type of breadcrumb called panko, which has a nice light texture while adding a satisfying crunch. The pork is made following the standard breading procedure where you first dredge in flour, then egg, and finally breadcrumbs, creating a coating that will adhere during cooking.
The simple white gravy is essentially a variation on the classic béchamel sauce, made of a roux with simple seasonings. Drizzle on the crunchy cutlets and serve with roasted vegetables for a complete meal the whole family will love.
Ingredients
For the Cutlets:
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1 cup all-purpose flour
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1 teaspoon paprika
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1 teaspoon kosher salt
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1 large egg, beaten
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1 1/2 cups panko breadcrumbs
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1/2 cup safflower oil, or another high-heat oil
For the Gravy:
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1 tablespoon all-purpose flour
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1 1/2 cups milk, more as needed
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Kosher salt, to taste
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Freshly ground black pepper, to taste
Steps to Make It
Make the Cutlets
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Gather the ingredients.
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With a meat mallet or some other heavy object, flatten the pork cutlets until they are about 1/4-inch thick.
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In a shallow dish, combine the 1 cup flour, paprika, and salt. In a second dish, place the beaten egg, and put the panko in a third dish. Line up the 3 separate shallow dishes next to each other. Have a foil-lined baking sheet or baking dish ready.
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For each pork cutlet, begin by dredging it in flour.
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Then dip it in the egg.
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Finally, coat in panko.
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Then place on the baking sheet and chill in the fridge for 15 minutes.
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Heat about 1/4-inch of oil in a heavy-bottomed sauté pan. Toss a few crumbs of panko into the oil—when they sizzle the oil is ready.
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Fry the pork cutlets for 1 to 2 minutes, until golden brown on the bottom, and then flip and repeat. If your pan is small, work in batches rather than overcrowd the pan.
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Remove the pork cutlets to paper towels or a rack set over a baking sheet to drain excess oil.
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Keep warm while you make the white gravy.
Make the Gravy
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Gather the ingredients.
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Drain all but about 1 tablespoon of oil from the pan. Stir in the 1 tablespoon flour until it forms a paste. Heat for 1 to 2 minutes over low heat, stirring frequently.
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Meanwhile, warm the milk in a saucepan or in the microwave until it is hot, but don't let it boil.
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Gradually whisk the hot milk into the flour mixture, and increase the heat to medium.
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Heat the gravy until it thickens, about 5 minutes. If the gravy seems too thick, you can add a little more milk if necessary. Season to taste with salt and a generous amount of freshly ground black pepper.
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Sauce the pork cutlets with the white gravy and serve immediately. Enjoy.
Tip
- To keep the pork chops tender and juicy, be careful not to overcook them. Pork is done when the internal temperature reaches 145 F.
Pork Cutlets vs. Pork Chops
A pork cutlet is boneless and thinner, so it cooks faster, making it the perfect choice for a quick dinner. On the other hand, a pork chop is thicker and on the bone, or boneless. Both of these cuts of meat are from the loin area of the pig.
Nutrition Facts (per serving) | |
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980 | Calories |
49g | Fat |
81g | Carbs |
52g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 980 |
% Daily Value* | |
Total Fat 49g | 62% |
Saturated Fat 7g | 37% |
Cholesterol 219mg | 73% |
Sodium 1006mg | 44% |
Total Carbohydrate 81g | 29% |
Dietary Fiber 4g | 15% |
Total Sugars 9g | |
Protein 52g | |
Vitamin C 0mg | 2% |
Calcium 260mg | 20% |
Iron 6mg | 36% |
Potassium 661mg | 14% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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