Crispy Pan-Fried Breaded Pork Cutlets: An Easy, 30-Minute Family Favorite Recipe
Simple to prepare yet incredibly satisfying, these crispy breaded pork cutlets are a true comfort food classic. Coated in crunchy cracker crumbs and pan-fried on the stove until beautifully golden brown, they deliver a delightful crunch with every bite. This time-honored recipe requires only four essential ingredients and comes together in under 30 minutes, making it a perfect solution for busy weeknights when you crave a hearty, home-cooked meal without the fuss.
A Cherished Family Tradition: Our Go-To Breaded Pork Cutlet Recipe
This particular breaded pork cutlet recipe isn’t just a meal; it’s a cherished family tradition that I’ve been proudly making throughout my entire married life. It’s a culinary legacy, passed down from my grandmother to my mother, and then to me. These pork cutlets represent more than just food; they embody the warmth and comfort of home-cooked meals shared with loved ones. Pork cutlets themselves are an exceptionally economical choice in the meat section of any grocery store, offering a lean and versatile protein. When you add a quick and delightfully simple breading of crushed cracker crumbs, they transform into a delicious, budget-friendly meal that easily satisfies everyone at the table without straining your wallet.
This recipe is sponsored by Frank’s Kraut, but the opinions expressed here and my lifelong love of their sauerkraut are entirely my own.
The Enduring Appeal of Crispy Breaded Pork Cutlets
For years, I’ve wanted to share this incredibly easy and comforting family meal on my website. It’s one of those recipes that always brings a smile, but for some reason, it just never made it to the blog—until now! When I was recently asked to highlight two exciting new products from Frank’s Kraut, I knew instantly that this classic pork cutlet dish was the perfect canvas to showcase them.
When I prepare this simple pork cutlet recipe, my usual accompaniments are creamed corn, fluffy mashed potatoes, and a rich gravy. But let’s talk about the leftovers – that’s where the real magic happens! Leftover breaded pork cutlets are absolutely divine tucked into a sandwich. Whether on regular sandwich bread or a soft bun, they are always served with a generous smear of mustard. And if you truly want to elevate that sandwich experience, topping it with Frank’s Kraut makes it even better! After all, the timeless combination of Pork & Kraut is a match made in culinary heaven.
Exciting New Flavors from Frank’s Kraut: A Game Changer for Your Meals
By now, many of you know just how deeply I adore sauerkraut – and not just any sauerkraut, but specifically the BEST sauerkraut: Frank’s Kraut! It was a true honor to receive their brand-new flavors even before they hit the market. I immediately fell in love with BOTH of them, and I’m absolutely certain you will too. These innovative kraut varieties bring exciting new dimensions to traditional meals and elevate everyday dishes.
First up is Frank’s Mustard Kraut. This isn’t just sauerkraut; it’s a vibrant, authentic homestyle sauerkraut infused with a bright dill pickle relish and a delightful mustard kick. Its bold and tangy profile makes it an exceptionally flavorful topping, transforming ordinary hot dogs, bratwurst, or burgers into something extraordinary. Beyond classic grill fare, it also proves to be a truly fabulous and unexpected topping for pork dishes, adding a zesty counterpoint to the richness of the meat.
Then there’s Frank’s Sweet & Smoky BBQ Kraut. This innovative kraut offers a unique sweet and savory flavor profile with a distinct BBQ twist. Crafted with brown sugar and a blend of aromatic spices, it introduces a whole new layer of complexity. This crunchy, authentic sauerkraut is simply fantastic alongside BBQ and grilled meats, providing a refreshing and tangy element that complements smoky flavors perfectly.
Family Feud: Which New Frank’s Kraut Flavor Wins?
My entire family eagerly participated in a taste test of these new Frank’s Kraut flavors, and I must admit, we were genuinely divided on which one we preferred! It sparked a lively debate at the dinner table. If I absolutely had to choose, my personal preference leans towards the Mustard Kraut. However, that’s not much of a surprise, as I’ve always proudly been on “Team Mustard” my whole life! Its zesty, tangy profile was absolutely amazing when paired with the crispy fried pork cutlets, cutting through the richness beautifully.
Now, my husband, on the other hand, unequivocally chose the BBQ flavored kraut as his top pick. He, too, loved how it complemented the pork, appreciating its sweet and smoky notes that added an exciting dimension to the meal. The beauty is, you can’t go wrong with either! Both flavors offer a fantastic way to enhance your breaded pork cutlets and many other dishes.
What Exactly is a Pork Cutlet? Understanding This Versatile Cut
When you hear the term “pork cutlet,” another name that might come to mind is pork cube steak. Essentially, a pork cutlet is a tenderized portion of pork, typically derived from the tenderloin or other lean cuts of pork. What sets it apart is the preparation: it’s meticulously pounded thin with a tenderizing mallet. This process not only breaks down tough muscle fibers to create an incredibly tender piece of meat but also ensures quick and even cooking. It’s important to note that pork chops and pork cutlets are not the same cut of meat; while both come from pork, cutlets are specifically prepared to be very thin and tender, ideal for fast frying or grilling.
Essential Ingredients for Perfectly Crispy Breaded Pork Cutlets
One of the many reasons this recipe is a favorite is its simplicity, relying on just a few high-quality ingredients to achieve outstanding flavor and texture. Here’s what you’ll need:
- Pork Cutlets: The foundation of our dish! It’s crucial that these are already tenderized and pounded out quite thin. I always ask my butcher to prepare them this way, which saves me time and effort in the kitchen. If yours aren’t pre-tenderized, you can do it yourself between two pieces of plastic wrap with a meat mallet.
- Salt & Pepper: Simple yet essential seasonings. A light sprinkling on both sides enhances the natural flavor of the pork and perfectly complements the cracker coating.
- Eggs: These act as the binding agent, creating the necessary moist surface for the cracker crumbs to adhere to the pork. Two large eggs are usually sufficient for a batch of four cutlets.
- Saltine Crackers: The secret to that incredible, crispy coating! Crush them finely to ensure even coverage. While saltines are traditional, I’ve successfully substituted Club crackers or Ritz crackers if saltines aren’t available. You can easily crush them in a food processor for a fine, uniform texture, or for a more rustic approach, place them in a zip-top bag and crush them with a rolling pin.
- Vegetable Oil: For pan-frying. You’ll need enough to generously coat the bottom of your skillet, creating the perfect environment for a golden-brown, crispy exterior.
How to Craft the BEST Crispy Pan-Fried Breaded Pork Cutlets
Making these incredibly delicious pork cutlets is surprisingly straightforward. Follow these steps for a perfect meal every time:
Begin by gathering all your ingredients and setting up your dredging station. I find that using shallow bowls works best for this process. In one shallow bowl, whisk your eggs. In another, place your finely crushed cracker crumbs. Next, add enough vegetable oil to the bottom of a large skillet to generously coat it, about 1/4 to 1/2 inch deep. Turn the heat to medium-high and allow the oil to get hot before you add your cutlets; this is crucial for achieving that perfect crispy crust.
First, take each pork cutlet and pat it dry with a paper towel to remove any excess moisture. Then, rub a light, even sprinkling of salt and pepper onto both sides of the pork cutlet. This initial seasoning is important for building flavor.
Immediately after seasoning, dip both sides of the pork cutlet into the beaten egg. Ensure the entire surface is coated evenly. Don’t let it sit in the egg; a quick dip is all you need.
Directly from the egg, press the cutlet firmly into the cracker crumbs. Make sure to press the crumbs onto both sides, ensuring a thick, even coating. The firmer you press, the better the breading will adhere. Repeat this process for all your cutlets.
Frying Techniques for Golden Brown Perfection
Once coated, carefully place the breaded pork cutlets into the hot oil in your skillet. Be careful not to overcrowd the pan; cook them in batches if necessary to maintain consistent oil temperature and ensure even browning. When the cutlets are beautifully golden brown and crispy on one side, which usually takes about 5-6 minutes, carefully flip them over and continue to pan-fry until the other side is equally golden and crisp. Since pork cutlets are typically pounded quite thin, they cook relatively quickly. Mine are usually perfectly done in about 10-12 minutes total. There’s no need to worry about the inside not being cooked through, as the hot oil ensures the interior cooks thoroughly while the exterior crisps up. Always remember that cuts of pork tenderloin are safely cooked when their internal temperature reaches 145 degrees Fahrenheit, measured with a reliable meat thermometer. Serve these delectable cutlets hot for the best flavor and texture. Any leftovers can be stored in an airtight container in the refrigerator for up to three days, though they rarely last that long!
Love it? Pin it!
Absolutely adore this recipe? Don’t forget to save it! Make sure you pin it to your favorite Pinterest recipe board before you navigate away from this page. This way, you can easily find it again whenever that craving for crispy pork cutlets strikes!
Expert Tips: How to Keep the Breading on Your Pork Cutlets Perfectly Intact
Achieving a perfectly adhered, crispy breading on your pork cutlets is simpler than you might think, as long as you adhere to a couple of fundamental principles. The goal is to create the ideal surface for the breading to cling to. First and foremost, you want to ensure the meat isn’t overly wet. Before you begin the dredging process, gently dab the pork cutlets with a paper towel to remove any excess surface moisture. This creates a slightly tacky surface that helps the egg wash stick better. Secondly, when you dip the pork into the beaten egg, do so quickly and efficiently. Don’t leave the pork soaking in the egg; a swift dip is all that’s required to coat it. Immediately after the egg dip, dredge it thoroughly in your chosen coating—whether it’s flour, breadcrumbs, or in this case, the crushed cracker crumbs—for frying in hot oil. The quick transition from egg to crumbs, followed by immediate cooking in hot oil, “sets” the breading, preventing it from flaking off. As a healthier alternative, if you wish to avoid oil altogether, these breaded pork cutlets can also be prepared wonderfully in your air fryer, offering a similar crispy texture with less fat.
Elevate Your Meal: Serve with a Zesty Side of Frank’s Kraut!
This breaded pork cutlet recipe truly shines when served alongside a generous helping of Frank’s Kraut. Having a jar of this incredible sauerkraut readily available in the pantry makes meal preparation remarkably easy. Simply open the lid and serve – it’s that effortless. The tangy, bright flavor of the kraut provides a fantastic counterpoint to the rich, crispy pork, creating a perfectly balanced and incredibly satisfying meal. And beyond its delicious taste, Frank’s Kraut is also remarkably good for you, adding a healthy boost to your plate!
The Surprising Health Benefits of Sauerkraut: More Than Just a Condiment
Sauerkraut is much more than just a flavorful side dish; it’s a nutritional powerhouse, packed with an array of essential vitamins and beneficial properties. It’s a rich source of vitamins C and K, surprisingly low in sugar, and impressively high in fiber. For centuries, kraut has been utilized as a traditional folk remedy for a multitude of ailments, revered for its digestive benefits and immune-boosting qualities. It’s always reassuring when modern science catches up and validates these age-old traditions, confirming that many of those historical health claims actually possess significant merit, isn’t it? The fermentation process that creates sauerkraut also introduces beneficial probiotics, which are vital for gut health and overall well-being, contributing to a healthy microbiome.
A Legacy of Flavor: My Deep-Rooted Love Affair with Frank’s Kraut
My personal relationship with Frank’s Kraut extends back quite a few years, blossoming into a creative partnership. I’ve had the distinct pleasure of developing a wide variety of sauerkraut recipes for them, showcasing its incredible versatility in everything from tantalizing appetizers to surprisingly delightful desserts! I’ve even coined my own term, “Reubenize,” when it comes to infusing the iconic flavors of the Reuben sandwich into all sorts of dishes. The concept of “Reubenize” has become quite popular around here, highlighting how Frank’s Kraut can transform many meals!
But my profound appreciation for Frank’s Kraut doesn’t just span years; it stretches back decades. It is, and always has been, the *only* sauerkraut my family has ever consumed. Coming from a background rich in Polish and German heritage, where sauerkraut is a staple and a matter of culinary pride, that really says something about the quality and taste of Frank’s Kraut, doesn’t it?
Connecting with Frank’s Kraut: More Recipes and Resources
You can discover a multitude of fantastic sauerkraut recipes right here on my blog, offering creative ways to incorporate this versatile ingredient into your cooking. Additionally, the official Frank’s Kraut Website is an excellent resource for even more culinary inspiration. I even maintain a dedicated Pinterest Board solely focused on sauerkraut, overflowing with ideas! You’ll be sure to find new and creative recipes year-round at all these places. For the latest updates, tips, and recipe ideas, make sure to follow Frank’s Kraut on their social media channels: Facebook, Twitter, Instagram, and Pinterest.
Frank’s Kraut: Packaging, Storage, and Freezing Tips
Frank’s Kraut is conveniently available in various packaging options: traditional cans, versatile jars, and practical poly bags. I must confess, I was particularly thrilled to see that these exciting new flavors are offered in jars! I often find myself reaching for the jars or the poly bags first due to their ease of storage and use.
I especially appreciate the poly bags, and I always make sure to buy extra to pop them into the freezer. Have you ever tried frozen kraut? Oh my goodness, you absolutely must! It’s crazy good and retains its fantastic crunch. Once defrosted, I use what I need for a recipe, and then transfer any remaining sauerkraut into a mason jar for storage in the fridge. The jars, typically found in the canned goods section, are also wonderfully convenient. Once opened, simply store them directly in the refrigerator, eliminating the need to transfer the kraut to another container.
Deep Dive into the World of Sauerkraut
If you, like us, have a profound love for sauerkraut, then you absolutely must check out my comprehensive Ultimate Guide to Sauerkraut! It’s packed with everything you need to know about this delicious and healthy fermented food.
More Kraut Recipes to Inspire Your Kitchen:
- Baked Chocolate Kraut Donuts (Yes, really!)
- Bacon Wrapped Pork Loin with Sauerkraut Stuffing
- Grilled Polish Sausage & Sauerkraut
- Instant Pot Beer Cheese Soup with Kraut & Kielbasa
- Creamy Kraut and Mushroom Noodles
- Sauerkraut Salad
So, grab that jar of Frank’s Kraut (perhaps one of the delightful new flavors!) and let’s get cooking some utterly delicious and comforting Breaded Pork Cutlets tonight!
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Print Recipe
Breaded Pork Cutlets
Equipment
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KitchenAid Renewed 3.5-Cup Food Chopper
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KitchenAid Gourmet Rolling Pin, One Size, Red
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Whisks for Cooking, 3 Pack Stainless Steel Whisk
Ingredients
- 4 pork cutlets about 1 1/2 pounds or so
- salt and pepper
- 2 eggs
- 1 sleeve of saltine crackers crushed
- vegetable oil
Instructions
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In a shallow bowl, whisk the eggs together. Add crushed crackers to another shallow bowl.
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Dap any moisture from the cutlets with a paper towel.
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Add enough oil to cover the bottom of the skillet and turn on the heat to warm it up.
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Rub a light sprinkle of salt and pepper on both sides of each pork cutlet.
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Dip the pork cutlet into the egg, making sure to get it covered on both sides.
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Press the cutlet into the crushed crackers, coating both sides. Lay the cutlet into the hot oil.
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Flip the pork cutlet when it becomes crispy and golden brown. That will take about 5-6 minutes or so. Brown the other side.
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When the pork cutlet is crispy and brown on both sides, and the internal temperature has reached 145 degrees F. It’s done. Serve hot.