Crunchy Breaded Pork Cutlet

How to Fry Pork Chops for the Perfect Balance of Crispiness and Juiciness!

Crunchy Breaded Pork Cutlet

5.0 from 2 votes

Course: pork cutletsCuisine: AmericanDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Calories

300

kcal

Ingredients

• 1 kl 1 Pork

• 1/2 cup 1/2 bread crumbs

• 2 pieces 2 eggs

• 1 cup 1 all purpose flour

• 1 tablespoon 1 salt, pepper, and chili powder

• 180 ml 180 cooking oil

• 1/4 tablespoon 1/4 onion powder and MSG

Directions

• Prepare Your Station: Set up three shallow containers in this order: one with seasoned flour, one with beaten eggs, and one with breadcrumbs. Place a baking sheet nearby to hold the breaded chops.
• Bread the Chops:
  * Flour: Coat each pork chop thoroughly with flour. This helps the egg mixture stick to the chops.
  * Egg: Using a different hand from the one you used for flouring, dip the floured chop into the eggs, covering it completely.
  * Breadcrumbs: Finally, place the egg-coated chop in the breadcrumbs. Use your clean hand to sprinkle more crumbs over the chop for even coverage, then shake off any excess.
  
• Use a skillet or frying pan with enough oil to cover the bottom. Heat the oil over medium-high heat until it’s hot but not smoking.
• Carefully add the breaded pork chops to the hot oil. Fry them for about 2-3 minutes per side for thin chops, or 5-6 minutes per side for thicker ones. Flip them halfway through cooking to ensure even browning.
• Once cooked transfer and enjoy!

Notes

• Thin Pork Chops: If you’re frying thin pork chops (over medium-high to high heat), cook them for about 2 to 3 minutes on each side. This should brown them nicely and cook them through.
• Thicker Pork Chops: Start by browning both sides over high heat, which should take about 5 to 6 minutes per side. Then, use a digital thermometer to check the internal temperature. If it’s below 145 degrees F, you can either:
  * Finish cooking them in a hot oven until the temperature reaches 145 degrees F.
  * Lower the heat and continue cooking them on the stove.
• Season the pork chops generously on both sides with salt, pepper, and any other spices or herbs you like. Proper seasoning before cooking enhances the flavor deeply into the meat.
• Pork chops are best enjoyed when they’re still slightly pink in the center. The USDA recommends cooking pork to an internal temperature of 145°F, followed by a 3-minute rest. Overcooking can lead to dry, tough meat. Using a meat thermometer can help you cook them perfectly.

Pork chops are a popular cut from the pig and come from the loin, which runs from the shoulder to the rear. The different cuts of pork chops each have unique characteristics and can be suited for various cooking methods. Here are the primary cuts you’ll find:

1. Blade Chops: These come from the shoulder end of the loin, closest to the head. Blade chops are marbled with more fat and connective tissues, making them very flavorful but slightly tougher. They are best cooked using slower, moist cooking methods like braising to become tender.
2. Rib Chops: Cut from the rib section of the loin, these chops include a rib bone. Rib chops are tender and have a good amount of fat, making them one of the juiciest and most flavorful chops. They are excellent for grilling or frying.
3. Loin Chops: These chops come from the center of the loin and are identifiable by the T-shaped bone they contain, which has loin on one side and tenderloin on the other. Loin chops are leaner than rib chops but still tender. They do well when cooked quickly over high heat, such as grilling or broiling.
4. Sirloin Chops: These come from the area around the hip and tend to be leaner and tougher than other chops because they contain more muscle groups. Sirloin chops are best when cooked slowly, such as in a stew or braise, to break down the tougher muscles and connective tissue.
5. Boneless Chops: These chops are often cut from the loin or sirloin and do not include any bones. While convenient, they can be less juicy than bone-in options and require careful cooking to prevent drying out. Boneless chops are versatile and can be used in a wide variety of recipes.