Panko Crusted Pork Cutlet

Panko Crusted Pork Cutlet - Make Mine Lemon

Panko Crusted Pork Cutlet – Make Mine Lemon

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.

Keep Panko Crusted Pork Cutlet Crisp Put Them On A Rack

Keep Panko Crusted Pork Cutlet Crisp Put Them On A Rack – Make Mine Lemon

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.

5.0 from 2 reviews
Panko Crusted Pork Cutlet
  • 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
  1. Mise en place ~ Gather ingredients
  2. Preheat oven to 275°F
  3. Cooling rack and sheet pan
  4. Bring cutlets to room temperature; pat dry; season
  5. Dredge in flour – shake off excess
  6. Dredge in egg that is thinned with a tablespoon of water.
  7. Dredge in seasoned panko.
  8. Lay on a paper towel while oil is heating.
  9. Heat oil to shimmer stage.
  10. Place into hot skillet – leave it alone for 3 to 4 minutes.
  11. Turn over
  12. Add butter
  13. Leave it alone for another 3 to 4 minutes
  14. Remove and place on rack; place in the oven to keep warm and crisp.
  15. Portion and serve.
You can use all-purpose flour, but whole-wheat makes for a nutty taste.
When you place them on a rack this allows air to circulate and not become soggy.


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26 Responses to Panko Crusted Pork Cutlet

  1. Monique says:

    I am excited to say Vermont is getting a Trader Joe..about 3 hrs from our home..but we will go:)
    There now that I have mentioned my elation:)
    I can move on to your cutlets..they look perfecto!
    I like Panko..and have never rested what I make after on a rack .So next time things like this go in the oven..on a rack:)

    • Ms. Lemon says:

      Thanks Monique. The rack keeps them from getting soggy and losing the coating, and the oven keeps them crisp and they rest which causes them to reabsorb their juices. Thanks for commenting. I am always thrilled to hear from you.

  2. Great tips with the drying rack and the grapeseed oil. I keep a bottle in my refrigerator always and use it when I cook fish as well. Often olive oil is too heavy to use with fish. We love panko and use it quite often. You feel as if you’re eating fried food when you’re not. What’s not to love about that!

    • Ms. Lemon says:

      Thanks Sam. I keep my grapeseed in the frig also. I don’t need much and it keeps longer in there. Great idea with the fish since it has a higher smoke point. Thanks for stopping by.

  3. I love using panko…they give such a nice crunch. It looks like you had a terrific meal.

    • Ms. Lemon says:

      Thank you Karen. I do love to use panko. I no longer deep-fry anything so it gives the same taste without the fat.

  4. Great dish! I often use panko for breading things — love its texture. Terrific idea just to cook big cutlets, then cut them into serving-size pieces. I’ve wondered about that, but have never gotten around to trying it. I definitely will! Good post — thanks.

    • Ms. Lemon says:

      Thanks John. These turned out well in my opinion. I think the best tip was the oven rack, it helps the panko stay crispy. Thanks so much for stopping by John, I appreciate you. 🙂

  5. Stephanie says:

    Love this and hope my toddler loves it too! I saw you on the link up!

    • Ms. Lemon says:

      Stephanie, thank you for stopping by. Be sure to season all aspects, the pork, the flour, the panko. If you do have some of the panko fall off it will still taste good. I think your little one will enjoy. Let me know if you do make it.

  6. Rattlebridge Farm says:

    Your picture on FF called out to me–we love pork and panko, so I can just imagine combining the two. Thanks for gracing FF with another winning recipe. I left a message on the Beatrix Potter post–don’t know if you saw it. I found Miss Potter on Amazon and streamed it that same day. Thanks so much for suggesting that film!

    • Ms. Lemon says:

      Thanks so much Michael. Let me know if you try this and if you have any tips we can add to make it better.

      I hope you liked the movie as much as I did. I thought Renée Zellweger did an excellent job as Mrs. Potter.


  7. Dropping by from Crafts a La Mode and glad I did – now I know what we’re having for dinner tomorrow night! 😀

  8. Miz Helen says:

    Your Panko Crusted Pork Cutlet is outstanding and what a lovely presentation, I am pinning this for a very special meal. Thank you so much for sharing with Full Plate Thursday today, it is great to have you at the party. Hope you have a very special week and come back soon!
    Miz Helen

  9. Looks delicious! Found you on the Say G’day linky party. Have a great weekend!

  10. Penny @ The Comforts of Home says:

    This sounds so good! Glad you are going to link to Tasty Tuesday! It goes live tonight at 7:30PM EST(Monday)

  11. Yum, yum, yum! These look amazing. I love the crispness panko gives to just about anything. Sounds great over salad!

    • Ms. Lemon says:

      Thanks Chris. I really like the crispness also. It really is a meal over a salad. Or under, if you like it that way. Thanks for stopping by.

  12. Daniela says:

    Panko is fantastic when you want to achieve a nice, crunchy crust.
    The pork cutlets are perfectly browned and look so yummy!

  13. Penny says:

    Love all of your tips. I have been using Panko a lot lately. I didn’t realize that we both posted a panko crusted pork recipe. Yours looks so good.

    • Ms. Lemon says:

      Penny, I smiled when I saw your post. Great minds think alike… Apparently I like panko also. I just realized I posted about fish and also about roasted fennel/tomato, both easy and delish. I love all three of these dishes. Can’t wait to see what else you have up your sleeve.


  14. This looks fabulous, Madonna! Pork is just my all-time favorite meat! Add Panko and…yum! Hugs…Debbie

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