Prep Time
10 Mins
Cook Time
15 Mins
4 Servings

How to Make It

Step 1

Place flour in a shallow bowl. Whisk eggs together in a separate shallow bowl. Combine bread crumbs and Parmesan in a third shallow bowl.

Step 2

Sprinkle cutlets with salt and pepper. One at a time, dredge cutlets in flour, dip in egg and coat with bread crumb mixture.

Step 3

Warm 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium heat until butter is foaming. Cook half of cutlets, turning once, until browned on both sides and cooked through, about 5 minutes total. Transfer to platter and loosely cover with foil to keep warm; repeat process with remaining oil, butter and dredged cutlets. Serve immediately.

You May Like

Ratings & Reviews

Mommahart's Review

September 22, 2014
Quick and easy! It reminded me when we lived in Japan and ate Tonkatsu regularly! Very good, made it with baked beans and salad. I am going to get some of the Japanese Sauce next time!

ladytygger's Review

August 23, 2013

Sandi218's Review

August 26, 2012
Good weeknight dinner dish. Served with pasta and broccoli, just like in the picture. I agree that you have to mess up too many bowls for it, but other than that, a good, easy, quick dish.

Rebecca1001's Review

August 16, 2012
This has been one of our all time family favorites! Pork Cutlets are so reasonable, about $1+ each. When I find them on sale I like to stock up. There are multiple ways to serve this cutlet, and using Parmesan cheese is one of our favorites. Leftovers are great for breakfast time with a couple eggs on the side. (If you have any leftovers!)

katiesobba's Review

July 20, 2011
Guess I should start off saying that I completely messed this recipe up and it was STILL A HIT with my family! :) I didn't use any flour or salt and pepper. I used 1 whole egg and a little less than what was mentioned for the cheese and bread crumbs. I fit all 4 cutlets in the same pan, yes one got a little burnt but it was still ate. They were so quick to make! We will be making this again, hopefully correctly the next time.

charoulli's Review

September 10, 2009
I love the taste of the pork from this recipe. The reason I'm giving it 3 stars is because: 1. You use too many dishes for the outcome and 2. The second batch always comes out burned because the skillet is too hot. If you don't mind the above then it's a good recipe. I make it because everyone in the house likes it, but I hate the cleanup. I serve this with some kind of potato, salad and plain Greek yogurt.