Crunchy Pork Cutlets



  • 1 1/4 pounds pork tenderloin, cut crosswise into ½ inch thick slices
  • 1/4 cup flour
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 2 eggs
  • 1 large lemon - juice and zest
  • 2 cups Panko breadcrumbs
  • Vegetable Oil to fry


  1. Pound each piece of pork tenderloin until it is about ¼- inch thick. Do not make it so thin that the meat tears.
  2. Combine the flour, salt and pepper in a plastic bag; add the cutlets a few at a time and coat each piece. Shake off excess flour. Set aside.
  3. In a shallow dish, lightly beat the eggs with the lemon juice and zest. Coat the meat pieces in the egg mixture and then press them in the breadcrumbs.
  4. Place the cutlets in a single layer on a baking sheet and refrigerate them uncovered for several hours before frying.
  5. Lightly film the bottom of a saute pan with the vegetable oil and bring to medium high heat. Fry the cutlets a few at a time until golden brown on each side. Serve hot with melted butter
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Joyce Raper

Going to try this sounds great and easy, can’t wait to try it. Husband is picky. And I know he will love it.

Carol Molinari monks

My favorite! Cutlets! Pork, chicken or veal!

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