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Weeknight • Pork

Crispy Lemon Herb Pork Cutlets

Golden-brown pork cutlets seasoned with bright lemon and fragrant herbs, pan-fried to juicy perfection.

Prep
15 min
Cook
10 min
Servings
4
Level
Weeknight
Crispy Lemon Herb Pork Cutlets

Say hello to your new favorite pork dish! These crispy cutlets are surprisingly simple to make, yet taste like a special occasion meal. The bright lemon and aromatic herbs create a symphony of flavors, while a quick pan-fry ensures a beautifully golden, juicy result every time. Perfect for a busy weeknight or a relaxed weekend lunch!

Ingredients

Yield: 4 servings

Main

  • 4 boneless pork loin cutlets, about 1/2-inch thick (or pounded thin)
  • 1/2 cup all-purpose flour
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 2 tbsp fresh parsley, chopped (for garnish, optional)
  • Lemon wedges, for serving
  • 2-3 tbsp olive oil or vegetable oil, for frying

Preparation

  1. Step 1

    Pat pork cutlets dry with paper towels. If they are thicker than 1/2-inch, place them between two sheets of plastic wrap and pound with a mallet until uniform thickness.

  2. Step 2

    Set up a dredging station: In a shallow dish, combine flour, oregano, thyme, garlic powder, salt, and pepper. In a second shallow dish, whisk the eggs. In a third shallow dish, place the panko breadcrumbs.

  3. Step 3

    Dredge each pork cutlet: first in the seasoned flour (shaking off excess), then dip in the egg mixture, and finally press firmly into the panko breadcrumbs until fully coated.

  4. Step 4

    Heat oil in a large skillet over medium-high heat. Once hot, carefully place 2 cutlets into the pan (don't overcrowd). Cook for 3-4 minutes per side, or until golden brown and cooked through (internal temperature 145°F).

  5. Step 5

    Transfer cooked cutlets to a plate lined with paper towels to drain excess oil. Repeat with remaining cutlets.

  6. Step 6

    Serve immediately, garnished with fresh parsley and lemon wedges for squeezing over the top.

Tips

  • Ensure your oil is hot enough before adding the cutlets for maximum crispiness.
  • Don't overcrowd the pan; cook in batches if necessary to maintain even cooking and browning.
  • A squeeze of fresh lemon juice at the end truly brightens up the flavors.

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