Herb-Crusted Pork Cutlets
Herb-Crusted Pork Cutlets Erin McDowell

One can make only so many chicken dinners in a week. On those nights when you need to change it up, may we suggest this recipe for herb-crusted pork cutlets? We coat the boneless cutlets in a mixture of bread crumbs, fresh herbs (think rosemary and thyme) and Parmesan cheese. Then they get sautéed, making the pork crispy on the outside and tender on the inside. Serve the cutlets with a big green salad…but some shoestring fries wouldn’t hurt, either.  

Makes 6 servings
Start to Finish: 45 minutes

Ingredients

6 thinly sliced pork cutlets

Salt and freshly ground black pepper

1 cup all-purpose flour

2 eggs, lightly beaten

2 cups panko bread crumbs

4 tablespoons chopped fresh herbs (such as thyme, rosemary, tarragon, sage or oregano)

3 tablespoons grated Parmesan cheese

¼ cup olive oil

Flaky sea salt, for finishing

Directions

1. Season the pork cutlets with salt and pepper.

2. Prepare a breading station: Place three shallow bowls on your work surface. Fill the first with the all-purpose flour, the second with the beaten eggs and the third with the bread crumbs. Add the herbs and cheese to the bread crumbs and mix to combine.

3. Bread the cutlets: Dip a cutlet into the flour and shake off the excess. Next, dip it into the egg and let the excess drip off. Finally, press the cutlet into the bread crumbs to coat it on all sides, then set aside. Repeat with the remaining cutlets.

4. Cook the cutlets: In a large sauté pan, heat the olive oil over medium heat. Cook the cutlets until golden brown on each side, 3 to 5 minutes per side.

5. Remove the cutlets from the pan and finish with flaky salt. Serve warm.

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