Crispy Breaded Pork Cutlets with Lemon Wedges

Introduction

Crispy Breaded Pork Cutlets with Lemon Wedges are a classic comfort food dish with European roots, often compared to schnitzel. They are perfectly golden on the outside, tender and juicy on the inside, and finished with a burst of fresh lemon juice for brightness. This dish is beloved for its satisfying crunch and simple elegance—it feels like a gourmet meal while being easy enough for a weeknight dinner.

Why I Love This Recipe

I love this recipe because it’s quick, versatile, and universally loved. The combination of crunchy breading with juicy pork is incredibly satisfying, and the lemon wedges add a refreshing twist that balances the richness. It’s one of those meals that instantly makes any dinner feel special, yet doesn’t require complicated ingredients. It also reminds me of traditional family-style European meals, bringing both comfort and nostalgia.

Why It’s a Must-Try Dish

This dish is a must-try because:

• It turns basic pantry ingredients into something elegant and restaurant-worthy.
• It’s versatile—you can serve it with potatoes, salads, pasta, or even make sandwiches.
• The cooking process is straightforward and beginner-friendly, but the result looks and tastes impressive.
• It’s adaptable: switch pork for chicken, veal, or even turkey for variations.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories (approx.): 430 calories per serving
• Cuisine: European (German/Austrian-inspired)
• Course: Main Course

Ingredients

• 4 boneless pork chops (about 1 lb total, pounded to ¼-inch thick)
• Salt and freshly ground black pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (panko preferred for extra crispiness)
• ½ cup grated Parmesan cheese (optional, for flavor)
• ½ teaspoon garlic powder (optional)
• Vegetable oil, for frying (about ½ cup, depending on pan size)
• 2 fresh lemons, cut into wedges

Simple Cooking Directions

1. Pound pork chops thin and season with salt and pepper.
2. Set up a breading station with flour, eggs, and breadcrumbs.
3. Coat pork cutlets in flour, dip in eggs, and press into breadcrumbs.
4. Fry in hot oil until golden brown and crispy.
5. Drain on paper towels and serve with lemon wedges.

Step-by-Step Preparation Method

1. Prepare the Pork Cutlets
   • Place pork chops between plastic wrap or parchment paper.
   • Pound gently with a meat mallet until ¼-inch thick for even cooking.
2. Season
   • Lightly season both sides with salt and black pepper.
3. Prepare Breading Station
   • Shallow dish 1: All-purpose flour.
   • Shallow dish 2: Beaten eggs.
   • Shallow dish 3: Breadcrumbs, Parmesan, garlic powder.
4. Bread the Cutlets
   • Coat each cutlet in flour (shake off excess).
   • Dip in beaten eggs.
   • Press into breadcrumb mixture until fully coated.
5. Heat Oil
   • Heat about ¼–½ inch of vegetable oil in a large skillet over medium-high heat until shimmering.
6. Fry the Cutlets
   • Fry each cutlet for 2–3 minutes per side, until golden brown and crisp.
   • Internal temperature should reach 145°F (63°C).
7. Drain & Serve
   • Place fried cutlets on a paper towel–lined plate.
   • Serve immediately with lemon wedges on the side.

How to Serve

• Serve hot with a wedge of lemon for squeezing over the crispy cutlet.
• Pair with mashed potatoes, buttered noodles, or potato salad.
• Add a light green salad with vinaigrette to balance richness.
• Can also be served in sandwiches or wraps.

Additional Recipe Tips

• Use panko breadcrumbs for maximum crunch.
• Do not overcrowd the pan—fry in batches for even cooking.
• Keep fried cutlets warm in a 200°F (95°C) oven until ready to serve.
• If pork cutlets are very thick, slice them in half horizontally before pounding.

Variations

• Chicken Schnitzel: Use chicken breasts instead of pork.
• Veal Milanese: Use veal cutlets for an Italian touch.
• Spicy Version: Add paprika or cayenne pepper to the breadcrumb mix.
• Cheesy Twist: Top fried cutlets with mozzarella or Swiss cheese.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer (uncooked): Bread cutlets, place on a tray, freeze until firm, then transfer to freezer bags. Freeze for up to 2 months. Cook straight from frozen—just add 2–3 extra minutes.
• Freezer (cooked): Cool completely, wrap tightly, and freeze for up to 1 month. Reheat in the oven at 375°F (190°C) until crisp.

Special Equipment Needed

• Meat mallet (for pounding pork cutlets)
• Three shallow dishes (for breading station)
• Large skillet or frying pan
• Tongs (for turning cutlets while frying)
• Paper towels (for draining excess oil)

Conclusion

Crispy Breaded Pork Cutlets with Lemon Wedges are a timeless dish that delivers comfort and elegance in every bite. The golden crust, juicy pork, and refreshing lemon squeeze create a balanced flavor that never disappoints. With simple ingredients and quick preparation, this recipe is perfect for both busy weeknights and special dinners. Once you try it, it’s bound to become a family favorite.

Print Recipe

Crispy Breaded Pork Cutlets with Lemon Wedges

Author: admin Cuisine: European Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Servings: 4 Calories: 430 kcal

Description

Crispy Breaded Pork Cutlets with Lemon Wedges are a classic comfort food dish with European roots, often compared to schnitzel.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 boneless pork chops (about 1 lb total, pounded to ¼-inch thick)
• Salt and freshly ground black pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (panko preferred for extra crispiness)
• ½ cup grated Parmesan cheese (optional, for flavor)
• ½ teaspoon garlic powder (optional)
• Vegetable oil, for frying (about ½ cup, depending on pan size)
• 2 fresh lemons, cut into wedges

Instructions

1. Prepare the Pork Cutlets : Place pork chops between plastic wrap or parchment paper. Pound gently with a meat mallet until ¼-inch thick for even cooking.
2. Season : Lightly season both sides with salt and black pepper.
3. Prepare Breading Station : Shallow dish 1: All-purpose flour. Shallow dish 2: Beaten eggs. Shallow dish 3: Breadcrumbs, Parmesan, garlic powder.
4. Bread the Cutlets : Coat each cutlet in flour (shake off excess). Dip in beaten eggs. Press into breadcrumb mixture until fully coated.
5. Heat Oil : Heat about ¼–½ inch of vegetable oil in a large skillet over medium-high heat until shimmering.
6. Fry the Cutlets : Fry each cutlet for 2–3 minutes per side, until golden brown and crisp. Internal temperature should reach 145°F (63°C).
7. Drain & Serve : Place fried cutlets on a paper towel–lined plate. Serve immediately with lemon wedges on the side.

Keywords: Crispy Breaded Pork Cutlets with Lemon Wedges