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Juicy pork coated with breadcrumbs and pan fried in bacon fat…this Pork Cutlet Recipe has all the good stuff. Incredibly moist and tender on the inside and crisp on the outside, plus it only take 20 minutes to make!
Me and pork chops have had a difficult past. I am a pork lover and want to love pork chops. I want to love them with all my heart.
But they have been hard to love. Tough, chewy, with a sometimes shoe-leather like quality, this has really been a difficult relationship.
But I have prevailed. We’re getting along again. I think this relationship might just last.
Because these breaded pork cutlets are perfectly tender, juicy and not at all like shoe leather. They are perfection.
And as if the pork itself isn’t enough, that creamy onion gravy...oh gravy how I love your existence. I drool a little bit just thinking about these again.
I am not exaggerating. You are going to want this pork cutlet recipe in your life. Immediately.
Why This Recipe Works
Thin cut, tenderized pork chops/cutlets keep the pork tender while cooking.
Cooking the pork cutlets in bacon fat adds an extra smoky and delicious flavor component.
Cooking the pork quickly and leaving a touch of pink in the middle will ensure a perfect moist and tender pork chop/cutlet.
Using a light roux to make the onion gravy results in a thick and creamy, flavor packed gravy.
How to Make this Pork Cutlet Recipe
Place each pork chop in a plastic bag or between 2 pieces of plastic wrap and lightly beat with a meat tenderizer. If your pork is already thin, make sure not to over-beat it. The pork should be about 1/4 to 1/2″ thick.
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:
Then dip it in the egg mixture:
Then coat it with the breadcrumbs:
Repeat this process 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. Don’t cook more than 2 at a time or your pan may become overcrowded and your pork won’t get browned and crispy on the outside.
Cook for about 1 1/2 minutes per side, until golden and crisp on the outside. BE CAREFUL NOT TO OVERCOOK. The pork should be just a touch pink in the middle.
Keep pork chops warm in a 200 degree oven while you finish cooking the batches.
How to Make Onion Gravy
Place the pork between 2 pieces of plastic wrap or a zip lock bag to tenderize. Do not over-tenderize of the pork will fall apart.
Don’t overcook the pork. It should be just a touch pink in the middle. Not too pink, just a touch.
Add the pork chops to the pan with the bacon fat once fat is sizzling. Don’t let it get so hot it smokes or your pork chops will burn.
Add additional bacon fat and reduce heat if the pan starts to smoke.
Be sure to add warm milk to the roux when making the gravy. Adding cold milk could cause the gravy to separate or get lumpy.
Can Fried Pork Cutlets Be Pink?
Tools Used to Make Breaded Pork Cutlets
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Juicy pork coated with breadcrumbs, fried in bacon fat, and drizzled in onion gravy.
- 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 1/2 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.
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.
- 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.
- Don't over-tenderize the pork. It should be about 1/4 to 1/2" 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.
- If your gravy comes out too thick, you can add more milk to thin it out.