{"id":94538,"date":"2026-10-15T11:40:07","date_gmt":"2026-10-15T17:40:07","guid":{"rendered":"https:\/\/www.uchealth.org\/today\/?p=94538"},"modified":"2026-10-15T11:45:34","modified_gmt":"2026-10-15T17:45:34","slug":"breaded-pork-cutlets-recipes-tips-variations","status":"publish","type":"post","link":"https:\/\/www.uchealth.org\/today\/breaded-pork-cutlets-recipes-tips-variations\/","title":{"rendered":"Breaded pork cutlets are crispy, versatile and easy to make"},"content":{"rendered":"
<\/div>
\"Polish
Try this Polish breaded pork cutlet recipe or four other variations for cooking with lean meat. Photo by Bill St. John, for UCHealth.<\/figcaption><\/figure>\n

In cooking terms, a \u201ccutlet\u201d of meat \u2014 chicken, pork, beef, lamb, turkey \u2014 refers to a thin cut of meat usually taken from the leg or rib section of the animal (with fowl, often the breast). Commonly, cutlets are pounded even thinner before being quickly cooked over high heat.<\/p>\n

You\u2019ll find cutlets as the well-known preparations of chicken fried steak, Wiener schnitzel, and veal piccata. Vegetarians and vegans also use tempeh or firmer tofu to make cutlets.<\/p>\n

Cutlets are a great way to have something versatile to eat in various seasons, and they often use cuts of meat that are difficult to prepare in other ways. The difficulty is plain: because cutlets are very lean meat, they\u2019re easily overcooked. They need attention, and that is something which a busy cook (hello: Mom) often has in scant measure.<\/p>\n

Cutlets are lean, whereas other cooked meats usually are not<\/strong><\/h2>\n

But, considering the food, the emphasis here is on \u201clean.\u201d Other cuts of meat that can make it through long cooking \u2014 a braise, say, or a stew, or crock-pot cookery \u2014 typically also contain significant portions of connective tissue or fat, all of which break down in the long cooking. Sure, these same portions add gobs of flavor, but they also may contribute unwanted calories or fat as well.<\/p>\n

Let\u2019s look at the hog: A very lean bone-in pork from the loin \u2014 that is, a typical American \u201cpork chop\u201d \u2014 easily turns out dry and tough when prepared in any number of common ways, pan-fried with onions, for example, or baked with apples. Pork tenderloin, another lean cut, is delicious but generally only when quickly grilled on an outside fire. When roasted in the oven or even broiled, it\u2019s tricky not to end up with a dried-out, \u201cseized-up\u201d piece of pork meat.<\/p>\n

In many cases, it’s better to make thin cutlets from these cuts of meat, then quickly saut\u00e9 or fry them. Here\u2019s how, with four additional variations for different flavors and presentations.<\/p>\n

Four cooking hacks with lean meat cutlets<\/strong><\/h2>\n

First, remove any bone or bones that might be present. For pork, that usually means a rib bone along one side of a chop; with chicken breast, the rib bones underneath the musculature. For lamb or beef, if it\u2019s not the tenderloin, then rib or other bone. What you want is a boneless piece of lean, no bone-in meat.

Get more\u00a0great tips and recipes<\/a>\u00a0from Bill St. John.<\/div>\n

That is what you\u2019ll flatten into the cutlet. But let\u2019s say that the piece of meat is pretty thick. Take it, then, and slice into it sideways, with the palm of one hand holding the meat still and the knife (in your other hand) parallel to the cutting board and cutting into the meat to open it into two halves as if you were making it into a sort of book.<\/p>\n

Halt cutting about 1\/2 inch from the end, leaving a sort of \u201chinge\u201d to connect the two halves, and lay the whole thing out. Then flatten that now-thinner piece.<\/p>\n

Some people have so-called meat hammers or mallets that they use to flatten meat into cutlets. If you don\u2019t own one, use the bottom of a thick, sturdy glass. A typical barroom pint beer glass is perfect. (Don\u2019t use a thin-walled glass, even if it has a thick bottom. You risk the glass breaking and cutting into your hand or, worse, wrist.)<\/p>\n

Pound the meat to about 1\/2-inch thickness\u2014thinner if you want, both for eating and speed of cooking\u2014on top of the cutting board or counter, placing plastic wrap or waxed paper on both sides of the meat as you pound it. (I use a freezer-weight large zip bag; it\u2019s a perfect and sturdy pocket.)<\/p>\n

Before cooking the cutlet, it needs to be dressed. Season it with salt and pepper, and any dried herbs you choose; gently push the grains into the meat with your fingertips. Dredge the cutlet through some all-purpose flour, shaking off the excess, and then through a wash of a beaten egg or two. The egg is crucial in order to make the breadcrumbs from the next step stick. Pass the egged cutlet through the breadcrumbs\u2014or sprinkle them on from above, gently pressing them into the cutlet\u2014being sure to coat the cutlet well on both sides.<\/p>\n

The choice of breadcrumbs isn\u2019t crucial, but try not to use stale ones and be wary of using highly seasoned ones. I like to use panko, or Japanese-style breadcrumbs, because they\u2019re lighter and airier and tend to make for fried crusts that are super-crisp and crunchy.<\/p>\n

Now, over medium-high heat, saut\u00e9 the cutlet in butter or olive oil (or a combination of both) to cook the cutlet just through but not to toughness. The amount of time will depend on the thickness and temperature of the cutlet and from which kind of meat it comes: sometimes as little as 60 seconds on each side for a very thin chicken breast cutlet, to 2-4 (or more) minutes a side for cutlets such as pork or veal schnitzel.<\/p>\n

You may serve your cutlets in any manner of ways, as something \u201cParmed\u201d; as the center of a sandwich or a wrap; in spring or summer, inside a leaf or two of iceberg lettuce; sliced into \u201cfingers\u201d atop some fresh greens for a neat meat salad; or as a schnitzel with an egg as a crown and some slice of lemon as ladies-in-waiting.<\/p>\n

Polish Breaded Pork Cutlets (Kotlety Schabowy)<\/strong><\/h2>\n

Adapted by Bill St. John from thespruce.com. Makes 4.<\/p>\n

Ingredients<\/strong><\/h3>\n
    \n
  • 4 pork chops (boneless center cut, or a 1-pound pork tenderloin)<\/li>\n
  • Salt and black pepper to taste<\/li>\n
  • 2 cups all-purpose flour<\/li>\n
  • 1 large egg (beaten with 1 teaspoon water)<\/li>\n
  • 2 cups breadcrumbs (or panko crumbs)<\/li>\n
  • 3 tablespoons mixture of vegetable oil and unsalted butter<\/li>\n<\/ul>\n

    Directions<\/strong><\/h3>\n

    If using chops, trim off fat and gristle. If using tenderloin, trim off fat, remove silver skin and cut into 4 equal pieces. Pound pork between two pieces of plastic wrap (or inside the \u201cpocket\u201d of a large, zippered freezer bag) to 1\/4-inch thickness. Season both sides with salt and pepper. Dredge cutlets in flour, then egg-water mixture, then breadcrumbs or panko crumbs. Allow cutlets to dry for 10 minutes before frying.<\/p>\n

    Heat oil and butter over medium-high heat in a large skillet. Fry one at a time by placing cutlets topside down into the pan. Fry 3-4 minutes per side until golden. Place on a heatproof plate in a warm oven (about 200 F) covered with foil and repeat with remaining cutlets. Alternatively, use two skillets to speed the process. Serve warm with lemon wedges as garnish and with applesauce or sauerkraut and thick slices of seedless Polish rye bread.<\/p>\n

    Four variations of breaded pork cutlets<\/strong><\/h2>\n

    You may use other meats such as chicken, veal, or turkey with the main recipe.<\/p>\n

    With honey-soy dip<\/strong><\/h4>\n

    Slice cutlets into \u201cfingers\u201d and dip into sauce made of 1\/2 cup honey, 3 minced cloves garlic, and 2 tablespoons sweet (or regular) soy sauce.<\/p>\n

    For ‘-Parm’<\/strong><\/h4>\n

    To the breadcrumb or panko dredge, add 1\/4 cup grated Parmigiano-Reggiano cheese and 1 tablespoon dried mustard powder. Serve finished cutlet as center of sandwich with lemon wedge to side.<\/p>\n

    As Mediterranean salad<\/strong><\/h4>\n

    Top a salad of mixed greens (or baby spinach or both) with 2 carrots peeled into strips and 1 cup cilantro leaves with \u201cfingers\u201d of cutlet and dress with sprinklings of good olive oil, squeezes of lemon juice and scatterings of golden raisins.<\/p>\n

    As schnitzel \u00e0 la Holstein<\/strong><\/h4>\n

    Top 2 cutlets with 1 anchovy each (optional) and eggs fried sunny-side-up in butter, then simple sauce of frying butter, 1 tablespoon chopped flat-leaf parsley and 2 teaspoons dried, rinsed capers. Squeeze lemon juice on each.<\/p>\n","protected":false},"excerpt":{"rendered":"

    In cooking terms, a \u201ccutlet\u201d of meat \u2014 chicken, pork, beef, lamb, turkey \u2014 refers to a thin cut of meat usually taken from the leg or rib section of the animal (with fowl, often the breast). Commonly, cutlets are pounded even thinner before being quickly cooked over high heat. You\u2019ll find cutlets as the […]<\/p>\n","protected":false},"author":2197,"featured_media":94539,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[6],"tags":[4799,4415],"class_list":["post-94538","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-living","tag-bill-st-john","tag-recipes"],"acf":[],"yoast_head":"\nBreaded pork cutlets: Recipe, cooking tips and four variations - UCHealth Today<\/title>\n<meta name=\"description\" content=\"Learn how to make crispy breaded pork cutlets with a Polish-inspired recipe, smart cooking tips and four flavorful variations.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.uchealth.org\/today\/breaded-pork-cutlets-recipes-tips-variations\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Breaded pork cutlets are crispy, versatile and easy to make\" \/>\n<meta property=\"og:description\" content=\"Learn how to make crispy breaded pork cutlets with a Polish-inspired recipe, smart cooking tips and four flavorful variations.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.uchealth.org\/today\/breaded-pork-cutlets-recipes-tips-variations\/\" \/>\n<meta property=\"og:site_name\" content=\"UCHealth Today\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/uchealthorg\/\" \/>\n<meta property=\"article:published_time\" content=\"2026-10-15T17:40:07+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-15T17:45:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/uchealth-wp-uploads.s3.amazonaws.com\/wp-content\/uploads\/sites\/6\/2026\/10\/14110643\/BREADED-PORK-CUTLET2-web.jpg\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bill St. John, for UCHealth\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@uchealth\" \/>\n<meta name=\"twitter:site\" content=\"@uchealth\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bill St. John, for UCHealth\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.uchealth.org\\\/today\\\/breaded-pork-cutlets-recipes-tips-variations\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.uchealth.org\\\/today\\\/breaded-pork-cutlets-recipes-tips-variations\\\/\"},\"author\":{\"name\":\"Bill St. John, for UCHealth\",\"@id\":\"https:\\\/\\\/www.uchealth.org\\\/today\\\/#\\\/schema\\\/person\\\/6fab47ae1c5b24834f25747358a6c8e3\"},\"headline\":\"Breaded pork cutlets are crispy, versatile and easy to make\",\"datePublished\":\"2026-10-15T17:40:07+00:00\",\"dateModified\":\"2026-10-15T17:45:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.uchealth.org\\\/today\\\/breaded-pork-cutlets-recipes-tips-variations\\\/\"},\"wordCount\":1342,\"publisher\":{\"@id\":\"https:\\\/\\\/www.uchealth.org\\\/today\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.uchealth.org\\\/today\\\/breaded-pork-cutlets-recipes-tips-variations\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/uchealth-wp-uploads.s3.amazonaws.com\\\/wp-content\\\/uploads\\\/sites\\\/6\\\/2026\\\/10\\\/14110643\\\/BREADED-PORK-CUTLET2-web.webp\",\"keywords\":[\"Bill St. John\",\"Recipes\"],\"articleSection\":[\"Healthy living\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.uchealth.org\\\/today\\\/breaded-pork-cutlets-recipes-tips-variations\\\/\",\"url\":\"https:\\\/\\\/www.uchealth.org\\\/today\\\/breaded-pork-cutlets-recipes-tips-variations\\\/\",\"name\":\"Breaded pork cutlets: Recipe, cooking tips and four variations - 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