I try to have a varied menu, and I attempt to try new things as often as possible. Recently I did a guest post at Susan’s BNOTP with Pork Chops with Tomato Gravy and had a couple of you emailed me telling me how much they enjoyed it. I am like a kid when I hear that. If you are up for another pork dish I highly recommend you work Panko Crusted Pork Cutlet into your menu soon.
It is so easy if you practice mise en place and a couple tips I learned. I bought a couple of pork cutlets. Actually they were large boneless pork chops pounded thin. You need a plate of flour, a pie plate of well-beaten egg, and panko crumbs. Season each, but be sure to season the cutlet. The idea is to keep the panko on the cutlet, but if it falls off your cutlet will not be flavorful without seasoning. Season as you go, just be judicious or you will end up with a salty meal.
Tip number one – instead of cooking in batches I left them whole. I cut them in serving size after they were done. So not to crowd them I got out the largest skillet I owned.
Tip number two – I used grape seed oil because it tolerates a higher heat than olive oil. You can get it a Trader Joe’s and it is not expensive. When you place it in the hot skillet leave it alone. Give it time to build a crust – about 4 minutes on each side. When I flipped it over I used a fish spatula and a fork – it needed help it was so big. When I flipped it I added a little butter for extra flavor and it withstood the heat. If I had added in the beginning the butter would have certainly burned.
Tip number three, when they are done instead of putting them on a paper towel, put them on a rack on a half-sheetpan and put them in a heated oven while you bring the rest of your meal together. The rack keeps them off the bottom of the pan; it keeps the cutlets crisp and the panko stays attached. Leave them in the oven while you pull together a salad. Cut into portions, or slice up and place on the plate.
I hope you enjoy my Panko Crusted Pork Cutlet as much as I did. Serve over a salad for a lighter meal or add some mashed sweet potatoes for a more substantial meal.
- 2 boneless pork chops or cutlets– pounded thin for quick cooking
- 3 tablespoons grape seed oil
- ½ cup whole-wheat flour – you can use all-purpose, but whole wheat tasted nutty when browned.
- 1 egg – well beaten
- ½ cup panko crumbs
- 1 tablespoon water
- salt and pepper to taste
- Thyme or herb of your choice
- 1 tablespoon butter - optional
- Mise en place ~ Gather ingredients
- Preheat oven to 275°F
- Cooling rack and sheet pan
- Bring cutlets to room temperature; pat dry; season
- Dredge in flour – shake off excess
- Dredge in egg that is thinned with a tablespoon of water.
- Dredge in seasoned panko.
- Lay on a paper towel while oil is heating.
- Heat oil to shimmer stage.
- Place into hot skillet – leave it alone for 3 to 4 minutes.
- Turn over
- Add butter
- Leave it alone for another 3 to 4 minutes
- Remove and place on rack; place in the oven to keep warm and crisp.
- Portion and serve.
When you place them on a rack this allows air to circulate and not become soggy.
I am taking this to