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Breaded pork cutlets

Breaded pork is a dish that captures the essence of home-cooked comfort food. This recipe will guide you through making delicious, golden-brown breaded pork cutlets that are crispy on the outside and tender on the inside. Perfect for any meal, this dish is sure to become a family favorite.


4 pce pork (boneless pork chops about 1/2 inch thick)
1⁄2 c flour (all purpose flour)
1 egg (large, beaten)
  cooking fat (for frying, vegetable oil or lard)
  seasoning (salt and pepper to taste)


Prepare the meat

Place the pork chops between two sheets of plastic wrap or wax paper. Use a meat mallet or rolling pin to gently pound the chops until they are about 1/4 inch thick. Season both sides of the pork chops with salt and pepper.

Set up the breading station

Place the flour on a plate. Beat the eggs in a shallow bowl. Place the breadcrumbs on another plate.

Bread the meat

Dredge each pork chop in the flour, shaking off any excess. Dip the pork chop into the beaten eggs, making sure it is fully coated. Press the pork chop into the breadcrumbs, ensuring an even coating on both sides. Reserve.

Fry the breaded meat

Heat the cooking fat in a large skillet over medium heat. Once the oil is hot, add the breaded pork chops to the skillet. Fry the chops until they are golden brown and cooked through, about 3-4 minutes on each side. 

Remove the pork chops from the skillet and place them on a paper towel-lined plate to drain any excess oil. Serve warm.

Total time
30 minutes
Cooking time
Preparation time
4 servings


Garnish the breaded pork with lemon wedges and fresh parsley if desired. Serve hot with your favorite side dishes like mashed potatoes, sauerkraut, or a fresh salad.

Ensure that the oil is hot enough before frying to achieve a crispy crust. Do not overcrowd the skillet; fry the pork chops in batches if necessary.

Store leftover kotlets in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F for about 10 minutes or until warmed through. Alternatively, you can reheat them in a skillet over medium heat.


Cheese-crusted cutlets: Add grated Parmesan cheese to the breadcrumbs for an extra cheesy crust.

Herb-infused breaded pork: Mix dried herbs like thyme, oregano, or rosemary into the breadcrumbs for added flavor.

You can prepare breaded cutlets of chicken, turkey and any other types of meat following the same procedure.


International cuisine

meat, main course
shallow frying, deep frying
International food recipes
Food in the World

In Poland, these breaded cutlets are known as kotlet schabowy and they pair wonderfully with traditional Polish sides such as mashed potatoes, sauerkraut, pickled vegetables, and cucumber salad.