by Debra Wysopal

This one is by request, and it dawned on me that it should be a staple. It’s a great way to do pork and change things up a bit. You can pound the cutlets to make them thin, which is the traditional way, and makes for a more elevated dish. For the sake of making this a quick and easy meal, I used 3 boneless chops and did not pound them. The recipe works both ways. Serve with a simple salad.

Parmesan Pork Cutlets

Nutrition facts: 200 calories 20 grams fat
Rating: 3.0/5
( 8 voted )


  • 1 Pork Tenderloin (about a 1lb) or 3 Boneless Pork Cutlets
  • 1/2 Cup All- Purpose Flour
  • 2 Large Eggs
  • 1 Cup Dry Bread Crumbs (unseasoned)
  • 1 TSP Kosher Salt
  • A few hearty grinds of Fresh Pepper
  • 1/4 cup or 1 oz. Grated Parmesan
  • A few TBS of Olive Oil


Heat oven to 400° F.  If using tenderloin, thinly slice the pork on the diagonal into 8 pieces. Pound the slices to a ¼-inch thickness.  If using boneless cutlets like I did, you do not have to pound them. Pounding is the traditional way, but I couldn't be bothered.

Place the flour on a plate.  In a shallow bowl large enough to dredge the chops, beat the eggs lightly. In a separate bowl or plate, combine the bread crumbs, salt, pepper and Parmesan.  Put out one clean, empty plate to lay the chops on once coated.

Lightly coat the cutlets first in the flour, then dip cutlets in the eggs (allowing any excess to drip off), then in the bread crumb mixture, patting gently to adhere.  Set aside in single layer. 

Heat 2 tablespoons of the oil in a large skillet over medium-high heat, enough to coat bottom of the pan.  Add 3 -4 of the cutlets, do not crowd. Cook until golden, 1 to 2 minutes per side; transfer to a baking sheet. Wipe out the skillet and repeat with the remaining oil and cutlets.


Transfer the baking sheet to oven and cook until the pork is cooked through, 8 to 10 minutes.


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Judy LePage June 29, 2019 - 7:11 pm

I want to tell you that I enjoy your food blog very much! The pulled pork, the apricot chicken have been only a couple of favorites, but tonight I made the Parmesan pork cutlets and they were fantastic! Thank you for sharing your cooking experiences and recipes. I do love cookbooks and cooking shows as well, but often it is great to not have to look up a recipe and hope for the best. First hand experience from someone you know is a great cook can’t be beat.

Debra Wysopal June 30, 2019 - 8:32 am

Thank you so much! I truly appreciate it! xxoo

Liza Levy July 3, 2019 - 3:11 pm

Made the pork cutlets – so good! Thanks! Xx

Comments are closed.

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