Panko breadcrumbs give cutlets the crispiest exterior and the meat is lightly pounded just thin enough to let all that crispy breading shine without losing the structure of the chop.
The thing that makes this cutlet particularly good? The addition of finely grated Parmesan cheese gives the pork chop tons of delicious savory flavor, with all the crispiness you crave from a cutlet.<\/p>\n
Add 1 cup panko and \u00bd cup grated Parmesan cheese to a shallow bowl, stir to combine.<\/p>\n Place the remaining Parmesan in a second shallow bowl.<\/p>\n In a third shallow bowl, whisk together 2 large eggs and \u00bc tsp of the kosher salt until broken up with no streaks of egg whites.<\/p>\n Pork:<\/strong><\/p>\n Pat four boneless pork chops<\/strong> dry with paper towels. Working with one pork chop<\/strong> at a time, place in between two sheets of plastic wrap or large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until \u00bc-inch thick. Season<\/strong> the pork<\/strong> with the remaining 1\u00bd tsp salt<\/strong> and \u00bd tsp black pepper.<\/strong><\/p>\n Working with one pork chop<\/strong> at a time, dredge to completely coat in the Parmesan,<\/strong> then the eggs,<\/strong> and finally the bread crumb mixture,<\/strong> gently pressing the bread crumbs<\/strong> into the pork<\/strong> to adhere. Place on a large plate or baking sheet.<\/p>\n Fry:<\/strong> Serve.<\/p>\n Side dish suggestions:<\/b><\/p>\n
Prep:<\/strong><\/p>\n
Place enough olive oil<\/strong> in a large skillet to come half way up the cutlets. Heat over medium-high heat until shimmering. Add two of the breaded pork cutlets<\/strong> and fry until cooked through and lightly browned on both sides, 2 to 4 minutes per side. Transfer to a paper towel-lined plate or wire rack. Season with salt.<\/strong> Add additional olive oil<\/strong> to the pan and fry the remaining pork chops.<\/strong><\/p>\n