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Favorite Quick 'n' Easy Crispy Pork Cutlets Parmigiana in a white bowl

Favorite Quick 'n' Easy Crispy Pork Cutlets Parmigiana

Jenny from Not Entirely Average
In my world of easy dinner prep, it doesn't get any more straightforward than Favorite Quick 'n' Easy Crispy Pork Cutlets Parmigiana.
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Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 656 kcal

Ingredients
 

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    Ingredients for Favorite Quick 'n' Easy Crispy Pork Cutlets Parmigiana

    • 2 pounds pork tenderloin cut into 4 equal pieces, and at room temperature
    • salt and black pepper freshly ground
    • 3/4 cup unbleached flour
    • 3 extra large eggs
    • 3 cups panko bread crumbs
    • 2 tablespoons dried oregano
    • 2 tablespoons dried basil
    • olive oil for frying
    • 1/4 cup Parmigiano-Reggiano freshly grated + additional for serving
    • 1 1/2 cups pasta sauce I use Bertolli Vodka Pasta Sauce exclusively, but you should use what your family enjoys. Of course, a homemade pasta sauce is always the absolute best!
    • 4 slices, 1 oz each low moisture mozzarella these slices should be about 1/4-inch thick and it's okay if they are more than 1oz each
    • 12 fresh leaves basil

    Instructions

    The Method

      Fit a wire cooling rack inside a rimmed baking sheet that has been lined with parchment or aluminum foil. Set aside.

      • Pound each of the 4 pieces of pork with the flat side of a meat mallet or a rolling pin. I find it cleaner to place the pieces, one at a time, into a gallon size plastic bag and pound. You are going for thin 1/4-inch cutlets. Pat dry with paper towels and lightly season both sides with salt and pepper.
      • Place the flour in a wide shallow bowl. Season the flour with salt and pepper. Whisk eggs in a second dish. Combine the panko breadcrumbs, dried oregano, and dried basil in a third dish. Also season with with salt and pepper.
      • One at a time, dredge cutlets in flour making sure to coat completely, shaking off excess. Next, dip into the eggs turning until all of the flour is coated, allowing excess to drip back into the dish. Lastly, press into the herbed breadcrumb mixture, turning to fully and evenly coat. Transfer to the prepares wire rack and baking sheet and let stand 15 minutes.
      • In a heavy skillet, preferably cast iron, heat 1/2 inch of oil over medium-high. When the oil shimmers carefully add two of the cutlets in a single layer, being careful NOT to crowd. Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total. Transfer back to the prepared baking sheet lined with the wire rack. Let stand while you repeat repeat with remaining cutlets, at least 5 to 10 minutes more.
      • Preheat oven broiler with a rack about 8 to 10 inches from the heat element. Top cutlets evenly with Parmigiano-Reggiano, then tomato sauce, then a single slice of mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano-Reggiano alongside.

      Notes

      In this recipe method, elevating the cutlets on a wire rack prior to frying, after frying, and when baking in the final step is absolutely essential for keeping both sides of the cutlets crisp.
      The elevated rest period before frying is absolutely essential for allowing the coating to dry out, while the elevated rest period after frying allows the coating to further crisp.
      To know whether oil in a fryer is ready for frying, use the breadcrumb test. Drop a breadcrumb into the oil. If the breadcrumb immediately rises to the surface and sizzles, the oil is ready to fry the food.

      Nutrition

      Serving: 1servingCalories: 656kcalCarbohydrates: 58gProtein: 65gFat: 17gSaturated Fat: 6gTrans Fat: 1gCholesterol: 308mgSodium: 1098mgPotassium: 1465mgFiber: 6gSugar: 7gVitamin A: 900IUVitamin C: 7mgCalcium: 306mgIron: 9mg
      Keyword 1 hour, cutlet, parmesan, parmigiana, pork, scaloppine, schnitzel