Crispy Pork Cutlets




Total Time: 30 mins

Prep Time: 10 mins

Cook Time: 10-20 mins

Yield: 4 servings




  • 4 boneless pork chops, trimmed and pounded to ½ inch
  • ¼ cup flour
  • 1-2 eggs, beaten
  • 2 cups panko breadcrumbs
  • salt & pepper, to taste
  • 1 Tbsp dried thyme
  • ½ tsp cayenne
  • 2 Tbsp butter
  • 1 bunch green onions, chopped (reserve some of the green tops)
  • 1 ½ Tbsp all-purpose flour
  • 1 ½ cups cold milk
  • 1 tsp Worcestershire sauce
  • ½ cup vegetable oil, for frying




  1. Pat cutlets dry and season with salt and pepper.
  2. Set up breading stations in separate bowls: ¼ cup flour, beaten eggs, panko. Season flour and egg with salt and pepper. Add thyme to panko.
  3. Dredge cutlets in flour, dip in egg, then put into panko, pressing to adhere. Cover with plastic and refrigerate for 15 minutes.
  4. Heat oil in a large skillet over medium high heat. Add cutlets and cook until nicely browned on both sides, about 5-7 minutes on each side. Drain on a paper-lined platter and sprinkle with salt. Place in oven to keep warm.
  5. Pour oil out of skillet and wipe out with paper towel.
  6. Over medium heat melt butter, then stir in flour and green onions. Cook and stir until onions have softened, about 3 minutes.
  7. Sprinkle in 1 ½ tablespoons flour, then cook and stir for 3 minutes.
  8. Slowly stir in 2-3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, cayenne, salt, and pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
  9. Serve cutlets with creamy gravy and garnish with green onion tops.