Ingredients:

  • 5 lbs Boneless, center-cut Pork Loin, trimmed
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 1/2 cup All-Purpose Flour
  • 2 large Eggs
  • 1 Tbsp Whole Milk or Cream
  • 1 1/2 cups Panko Breadcrumbs
  • 1/2 tsp Dried Thyme (optional)
  • 1/4 cup High Smoke Point Oil (e.g., Canola, Grapeseed)
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Fresh Parsley, chopped, for garnish
  • 1 whole Lemon, cut into wedges for serving

Instructions:

  1. Prepare and Pound the Pork: Pat the pork loin dry. Slice the loin across the grain into 4 equally sized, 1-inch thick pieces. Place one slice between two sheets of plastic wrap. Using the flat side of a meat tenderizer, gently and evenly pound the meat until it is about 1/4 inch (6 mm) thin. Season both sides of the pounded cutlets generously with salt and pepper.
  2. Set Up the Breading Station: Prepare three shallow dishes. Dish 1 (Flour): Add the all-purpose flour. Dish 2 (Egg Wash): Whisk the eggs and milk/cream together. Dish 3 (Crumbs): Combine the Panko breadcrumbs and optional dried thyme.
  3. Bread and Chill: Dredge one cutlet thoroughly in the flour, shaking off excess. Dip the floured cutlet into the egg wash, allowing the excess wash to drip off. Transfer the cutlet to the Panko dish and press the Panko firmly into the meat until the entire surface is covered. Repeat the process for the remaining cutlets. Place the finished, breaded cutlets on a wire rack-lined tray. Chill in the refrigerator for at least 30 minutes; this rest is crucial for coating adhesion.
  4. Shallow Fry the Cutlets: Place a large skillet (cast iron preferred) over medium-high heat. Add the oil and butter. Heat until the butter is foamy but quickly dissipates, or the fat registers around 350°F (175°C).
  5. Cook and Flip: Carefully place 2 cutlets into the hot fat, ensuring they are not crowded. Cook for 2.5 to 3 minutes, shaking the pan occasionally to encourage even browning. When the underside is deep golden brown, flip the cutlets and cook for an additional 2 to 3 minutes, until golden brown and the internal temperature reaches 145°F (63°C).
  6. Drain and Serve: Immediately remove the cooked cutlets and place them on the wire rack to drain excess fat. Repeat with the remaining cutlets, adding more oil/butter if necessary. Sprinkle the finished Pork Cutlets immediately with a pinch of fresh salt, chopped parsley, and serve with a wedge of lemon.