Quick Eats: Herb-Crusted Pork Cutlets.

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I’ve never really been one to eat a lot of pork. I’m not picky by any means, but when it comes to cooking- I usually stick to what I know and what I can’t do wrong with (so chicken and fish, basically.) On the occasions when I do eat pork, and specifically pork chops/cutlets- they’re usually as plain as possible. It doesn’t make them bad- just a little bland- and nothing about them has ever really stood out or caused me to crave them the way I would other foods on the dinner menu.

During my most recent trip to the local market, I picked up a couple of pork cutlets that were on sale in the hopes of finding a recipe that would give them a little boost of flavor when it came time to prepare a meal with them. After a little browsing, I found this herb-crusted cutlet guide that looked really tasty- and I decided to give it a try!

The recipe below is in preparation of six cutlets. I only cooked up two- so the ingredients can be changed around a little to better accommodate you and how many of these you’re looking to make. I used just enough flour, egg, and bread crumbs/herb/cheese mixture to evenly coat the cutlets as to not waste anything.



* 6 sliced pork cutlets

* Salt and freshly ground black pepper

* 1 cup all-purpose flour

* 2 eggs, lightly beaten

* 2 cups bread crumbs

* 4 tablespoons chopped fresh herbs (such as thyme, rosemary, tarragon, sage or oregano)

* 3 tablespoons grated Parmesan cheese

* 1/4 cup olive oil

* Flaky sea salt, for finishing


1. Season the pork cutlets with salt and pepper.


2. Prepare a breading station: Place three shallow bowls on your work surface. Fill the first with the all-purpose flour, the second with the beaten eggs and the third with the bread crumbs. Add the herbs and cheese to the bread crumbs and mix to combine.

3. Bread the cutlets: Dip a cutlet into the flour and shake off the excess. Next, dip it into the egg and let the excess drip off. Finally, press the cutlet into the bread crumbs to coat it on all sides, then set aside. Repeat with the remaining cutlets.


4. Cook the cutlets: In a large sauté pan, heat the olive oil over medium heat. Cook the cutlets until golden brown on each side, 3 to 5 minutes per side.

5. Remove the cutlets from the pan and finish with flaky salt. Serve warm.


I served these cutlets- which were tender and full of flavor thanks to the herbs and cheese- with warmed apple sauce for dipping, roasted red potatoes, and steamed broccoli. It was an incredible and filling meal that I’m looking forward to making again the next time I have company over!

I’d actually love to cook them tonight for The Patriots’ season opener against the Steelers- but such an occasion calls for chicken wings and nachos, instead.


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