These tender fried and breaded pork chops go by many names. In Germany they are referred to as Schnitzel and in Japan they are known as Tonkastu. However you decide to top them, they are so delicious!
On this particular day I took the more Italian route for dinner and added a simple topping of minced parsley, lemon juice and lemon zest.
A side of lightly dressed garlicky noodles and green salad was all we really needed to bring this meal together but we couldn't resist some lovely freshly grated Parmesan cheese to top it all off.
At our house, we call this "The pork that Hanna like's". When my daughter was much younger, she seemed to have an issue every time I served pork. She'd say, "I like pork! Just not this pork..."
Then one day we finally discovered that this was THE recipe.
"The pork that Hanna likes."
Listen to this sizzle!
This isn't the least messy meal to make and it does take a bit of time and care but it makes a fantastic weekend family meal that everyone will love. Just ask my daughter, Hanna.
These panko fried pork cutlets are really that awesome. If you happen to have any leftovers they won't last long. My husband and son-in-law are all over these.
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1 1/2 pounds, (5 or 6) small lean boneless pork chops
2 eggs+ 1 Tablespoon water, beaten together
1 cup Panko Flakes
6 teaspoons butter
6 teaspoons grape seed or vegetable oil
2-3 tablespoons minced fresh parsley
the zest of one lemon
the juice of half a lemon
more lemon wedges for serving
Set up your breading station with panko, egg wash and seasoned flour in three separate dishes.
Place a small boneless pork chop between 2 sheets of plastic wrap and pound it with the flat side of a meat mallet until it has doubled in size and become much thinner.
Remove the plastic wrap from the top and save it to the side. Remove the pork chop from the bottom plastic wrap and dredge it in the seasoned flour on both sides.
Now place the cutlet into the egg wash turning it over to coat the cutlet thoroughly.
Now move it to the panko flakes and press it in lightly. Scoop some of the panko onto the top and press it in lightly with the palm of your hand.
Place the coated pork chop on a clean baking sheet.
Continue with each of the chops until they are all coated. You can continue to use the same 2 sheets of plastic unless they break. Remember to keep it in a clean area and clean all surfaces that have been in contact with the raw pork or the plastic sheets.
After all of the cutlets have been breaded, place them in the refrigerator for at least 20 minutes.
Start heating the pan over medium high heat. After it's hot, add 1 teaspoon of oil and 1 teaspoon of butter.
Fry the cutlets until golden brown then flip once. About 3 minutes per side.
Remove the chop to a clean baking sheet and keep warm in a 200 degree oven while you finish the rest.
Start by adding another teaspoon of oil and a teaspoon of butter.
Add the next cutlet and repeat the process until all of the cutlets have been fried.
When they are all fried, sprinkle them with a healthy handful of minced fresh parsley and the zest of one lemon.
Squeeze the juice of at least half of a fresh lemon over the pork and serve with more lemon wedges at the table.
Although it's not necessary, a healthy sprinkle of freshly grated Parmesan cheese is always appreciated by my family.