If comfort food had a crunchy, golden soulmate, this Pork Cutlet Recipe would be it. We’re talking crispy breaded pork cutlet perfection—pan-fried until golden, tender on the inside, and finished with a rich, creamy onion gravy that you’ll want to spoon over everything. These crispy pork cutlets are fast, satisfying, and just fancy enough to feel special while still being totally weeknight-friendly.
Whether you grew up eating pork cutlets or this is your first time trying a breaded pork cutlet recipe, get ready—this one is a keeper.
I am not exaggerating. You are going to want this pork cutlet recipe in your life. Immediately. And serve it with these amazing air fryer pierogies to make a whole meal!
If you like pork chops, check out these French Onion Smothered Pork Chops or these Pork Chops in Creamy Shallot Sauce.
Why This Recipe Works
- Thin, tenderized pork cutlets cook quickly and stay juicy, making this a foolproof pan-fried pork cutlet every time.
- Bacon fat adds a smoky depth of flavor that takes these crispy pork cutlets from good to wow.
- Cooking the pork quickly and leaving just a touch of pink in the center ensures tender, juicy pork (no dry chops here!).
- A light roux creates a thick, creamy, flavor-packed gravy that pairs perfectly with pork cutlet with gravy dreams.
Jump to:
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
What Is My Take on Pork Cutlet Recipe?
This is my cozy, slightly indulgent spin on a classic. Instead of deep frying, we pan-fry the pork cutlets in bacon fat for maximum flavor with minimal effort. The breading is light but crispy, and the onion gravy? It’s smooth, savory, and spoon-licking good.
It’s old-school comfort food with just enough flair to feel special—exactly how I like it.
Make it a Meal
This pork cutlet with gravy is begging to be served with something that can soak up every last drop. Think hearty, cozy, and carb-friendly.
Easy Side Dishes
- Creamy mashed potatoes
- Buttery egg noodles
- Roasted green beans or asparagus
- Simple side salad with a tangy vinaigrette
- Steamed rice or cauliflower mash
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Place each pork chop in a plastic bag or between 2 pieces of plastic wrap and lightly beat with a meat tenderizer.
Step2: In a bowl, mix the egg, Worcestershire sauce and water. In a separate bowl combine the flour, paprika, salt and pepper. Place the bread crumbs in a third bowl.
Step3a: Coat each pork chop in the flour mixture.
Step3b: Then dip it in the egg mixture:
Step3c: Then coat it with the breadcrumbs:
Step3d: Repeat this process for all pork chops.
Step4: Heat the bacon fat in a skillet over medium heat. Once fat is sizzling, add the pork chops, cooking 2 at a time. Cook for about 1 ½ minutes per side, until golden and crisp on the outside. BE CAREFUL NOT TO OVERCOOK. It is ok if the pork chop is a touch pinkish in the middle. Pork is safe at 145°F you can test with a Meat Thermometer
Keep pork chops warm in a 200 degree oven while you finish cooking the batches.
How to Make Onion Gravy
Step1: Melt the bacon grease in a saute pan over medium-low heat. Add the onion and cook until it is just starting to brown (5-7 minutes).
Step2: Add the flour and stir until you start to get a very light brown roux then add the milk, salt and pepper and stir. Cook, stirring continuously,until gravy reaches desired thickness (usually 2-4 minutes). If gravy is too thick, more milk can be added as necessary. Add additional salt to taste.
Expert Tips
- Always place pork between plastic wrap or in a zip-top bag before tenderizing—this keeps things neat and prevents tearing.
- Do not over-tenderize or the pork may fall apart.
- Add pork cutlets only once the bacon fat is sizzling—not smoking.
- If the pan starts smoking, lower the heat and add a bit more fat.
- Always use warm milk for the gravy to prevent lumps or separation.
Common Questions
Yes! Panko makes the pork cutlets extra crispy and works great in this recipe.
Absolutely. Pork is safe at 145°F, test with a Meat Thermometer, and a slight blush in the center keeps it juicy and tender.
Yes—use gluten-free flour and breadcrumbs with excellent results.
Storing Instructions
- Store leftover pork cutlets in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or oven to maintain crispiness (avoid the microwave if possible).
- Store gravy separately and reheat gently on the stove, adding a splash of milk if needed.
This Pork Cutlet Recipe delivers everything you want from comfort food—crispy coating, juicy pork, and rich onion gravy. Whether it’s your first time making crispy breaded pork cutlet or you’re a seasoned pro, this is one recipe you’ll come back to again and again.
Did you make this Pork Cutlet Recipe? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Breaded Pork Cutlet Recipe with Onion Gravy
Ingredients
- 6 boneless pork chops, cut thin
- 1 egg
- 2 teaspoon Worcestershire sauce
- 3 tablespoons water
- ½ cup flour
- 1 teaspoon paprika
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 1 ½ to 2 cups bread crumbs
- 2 tablespoons bacon fat (substitute any animal fat)
Onion Gravy:
- 2 tablespoon bacon grease (substitute any animal fat)
- ½ onion chopped
- 3 tablespoons flour
- 2 cups whole milk, warm
- 1 teaspoon black pepper
- 1 teaspoon sea salt
Instructions
- Place each pork chop in a plastic bag or between 2 pieces of plastic wrap and lightly beat with a meat tenderizer.
- In a bowl, mix the egg, Worcestershire sauce and water. In a separate bowl combine the flour, paprika, salt and pepper. Place the bread crumbs in a third bowl.
- Coat each pork chop in the flour mixture, dip it in the egg mixture, then coat it with breadcrumbs. Repeat for all pork chops.
- Heat the bacon fat in a skillet over medium heat. Once fat is sizzling, add the pork chops, cooking 2 at a time. Cook for about 1 ½ minutes per side, until golden and crisp on the outside. BE CAREFUL NOT TO OVERCOOK. It is ok if the pork chop is a touch pinkish in the middle.
Onion Gravy:
- Melt the bacon grease in a saute pan over medium-low heat. Add the onion and cook until it is just starting to brown (5-7 minutes).
- Add the flour and stir until you start to get a very light brown roux then add the milk, salt and pepper and stir. Cook, stirring continuously,until gravy reaches desired thickness (usually 2-4 minutes). If gravy is too thick, more milk can be added as necessary. Add additional salt to taste.
Expert Tips:
- You can use thinly cut pork cutlets or pork chops. I had an easier time finding pork chops, but either will work. As long as they are thin cut.Â
- Don't over-tenderize the pork. It should be about ¼ to ½" thick.
- Any animal fat can be substituted for the bacon fat.
- Don't cook more than 2 pork chops at a time. If you crowd the pan, the pork chops may not brown and become crispy on the outside.
- To keep pork chops warm while cooking the rest, place them on a plate in a 200 degree oven.
- When making the gravy, make sure you add warm milk to the roux. Adding cold milk could cause your gravy to become chunky instead of nice and smooth. Also, just add a little at a time while stirring to ensure no lumps form.Â
- If your gravy comes out too thick, you can add more milk to thin it out.Â
Nutrition
sujataarora says
nicde thank you so muchj
poonamdas says
delicious nice thanks
Danielle says
You're welcome!
sandhyarathi says
I mean, really, what’s not to like? I can’t
Danielle says
Right? LOL Thanks 🙂
Becca Talbot says
OMGeeeee! This recipe sounds delicious! I'd love to give it a whirl sometime, and it seems pretty simple to follow (so even a crap cook like me wouldn't balls it up LOL) x
Danielle says
LOO -very simple to follow Becca 🙂 Hope you get a chance to make it!
Chastity says
If I was able to eat pork again this recipe would be on my radar. The pork chops looks scrumptious 🤪
Danielle says
Thanks Chastity!
Catherine says
There is nothing better than breaded pork chops. I've been in the mood for this lately and now I'm really inspired to make some. Love the creamy sauce too...delish!
Danielle says
Ultimate comfort food!
Sarah/ morethemarier says
OOoo I bet the bacon fat gives great favor! I loved breaded recipes! I cannot wait to try!
Danielle says
Bacon fat=love 🙂
Jasmine Hewitt says
i gotta try this recipe soon. my husband loves pork chops
Danielle says
Hope you get to try it Jasmine!
Joy N says
I don't eat pork, but I will see if I can substitute it with beef for this recipe. Thank you for sharing.
Danielle says
Chicken would also work great!
Marysa says
The breading looks great on that. I haven't made something like this, and I think my husband would really like this. I'll have to make this next time we have guests over.
Danielle says
Hope you give it a try Marysa!
Nafisa Nishat says
This sound and look so delicious.
Danielle says
Thanks!
Sara Welch says
What a great recipe for cutlets! Crispy perfection!
Danielle says
Thanks Sara!
Beth Pierce says
I haven't cooked pork cutlets for my family for a long time; thank you for the recipe! Looks delicious!
Danielle says
You're welcome Beth! Thanks 🙂
Nancy at Whispered Inspirations says
MMM, my husband makes chicken cutlets and we love them. I'll have to tell him to make them with pork. Thanks!
Danielle says
It's so good with pork!!
John Mulindi says
The recipe is simple and easy to follow, besides the dish looks delicious one to prepare.
Danielle says
Thanks John!
Heather says
I don't eat meat, but my family would love this! They love pork chops.
Danielle says
Pork chops are awesome if you eat meat 🙂