As far as favourite dinners go, this one would have to be high up there on the love list. There is nothing better than a perfectly cooked pork cutlet (chop), especially one that is crumbed and fried until golden and crispy. This is a German-style pork cutlet, accompanied with the most delicious sides – sweet and sour braised cabbage teamed with velvety mashed potatoes, and a squeeze of fresh lemon juice to brighten it all up.
The nourishing and satisfying combination is absolutely delicious and I’m swept away with nostalgia every time I eat it, as it reminds me of my Mum’s cooking and childhood family meals. If braised red cabbage is not going to suit everyone at home (I have one little one who loves it and another who won’t even look at it!), there are so many other ways of serving up these juicy, crispy pork cutlets, so make sure you check out the full recipe below for serving suggestions. Even better, these Golden Crumbed Pork Cutlets are incredibly easy to prepare, taking less than 30 minutes and they are also freezable. This restaurant-quality dish is perfect for busy weeknights or relaxed weekends with your family, especially in the chillier months.
What else can I serve Golden Crumbed Pork Cutlets with?
These are delicious smothered with Mushroom Sauce, served with steamed vegetables, a simple leafy salad, a creamy Potato Salad, with The BEST Roast Potatoes, a Potato Gratin or with a classic Homemade Coleslaw.
Can I use boneless pork cutlets (steaks) instead?
Boneless pork loin cutlets (steaks) can be used as a substitute and of course other proteins like boneless, skinless chicken breast or even thickly cut tofu, can also be used. The thing I love about bone-in pork cutlets is that the bone helps to insulate the meat, stopping it from drying out during cooking. The bone also adds flavour to the meat as it cooks.
What type of oil is best for frying Golden Crumbed Pork Cutlets?
For super crispy, golden and even crumbing, the best oil to use is a high smoke-point oil, such as canola oil, vegetable oil, rice bran oil or avocado oil. A good-quality olive oil can also be used, but it does produce a denser, darker crumb on the outside. The base of the pan will need to be completely covered and at least 5 mm (1/4 inch) deep to fry.
What are some other cosy recipes I can make in under 30 minutes?
If you enjoyed these Golden Crumbed Pork Cutlets you are sure to love:
Pork Tonkatsu
Crumbed Lamb Cutlets with Caper Mayonnaise
Creamy Garlic Chicken
Beef Rissoles
Golden Crumbed Pork Cutlets
You can make these restaurant-style Golden Crumbed Pork Cutlets in the comfort of your own home in less than 30 minutes. Served with a sweet and sour red cabbage side flavoured with apple, it’s ideal alongside buttery mashed potato.
- Total Time: 27 mins
- Yield: 4 1x
Ingredients
Braised Red Cabbage
- 1 tbsp olive oil
- 1 large red or brown onion, finely diced
- 1 green apple, peeled and grated
- ½ large red cabbage, finely shredded (using a knife, vegetable peeler, mandoline or food processor)
- ⅓ cup (80 ml) apple cider vinegar
- 2 tbsp brown sugar
- 1 tsp salt
- ½ tsp cracked black pepper
- ⅓ cup (80 ml) water
- ⅔ cup (85 g) sultanas (golden raisins)
Crumbed Pork Cutlets
- 4 bone-in pork cutlets (chops) (see note 1 for substitutions and preparation)
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp cracked black pepper
- 2 cups (120 g) panko breadcrumbs
- 1 tsp caraway seeds (optional, see note 2)
- ¼ cup (7 g) finely chopped flat-leaf (Italian) parsley
- ½ cup (75 g) plain (all-purpose) flour
- 2 eggs, whisked
- Oil, for frying (see note 3)
To serve
- Mashed potatoes
- Lemon wedges
- 1 tbsp freshly chopped flat-leaf parsley
Instructions
Braised Red Cabbage
- Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat.
- Add the onion and apple. Cook, stirring, for 2 minutes, until softened.
- Add the red cabbage and cook for a further 2 minutes.
- Add the apple cider vinegar, brown sugar, salt, pepper and water. Cook, stirring, for 1 minute until the sugar dissolves.
- Reduce the heat to low, cover and cook for 30 minutes, stirring occasionally. If the cabbage is starting to stick to the base of the pan, add 1–2 extra tablespoons of water as needed.
- Add the sultanas and cook for a further 15 minutes or until the cabbage is tender.
Crumbed Pork Cutlets
- Sprinkle the pork cutlets with salt and pepper on both sides.
- Prepare the crumbing mixture by combining the panko breadcrumbs, caraway seeds (if using) and parsley in a small bowl.
- Set up your “crumbing station”: spread the flour out on a large piece of baking paper, spread the breadcrumb mixture out on a separate large piece of baking paper and have the whisked egg ready in a large shallow bowl.
- One by one, press both sides of the pork into the flour so that it is evenly coated. Dip the pork into the whisked egg, then press both sides of the pork into the breadcrumb mixture. Use the baking paper to shuffle the breadcrumbs to the centre of the baking paper to repeat the process with the remaining pork. Set the crumbed pork aside on a plate.
- Heat the oil in a large, heavy-based frying pan over medium–high heat. Cook the pork cutlets for 8–12 minutes or until crisp and golden, turning regularly.
- Set aside on a paper towel to drain any excess oil. Season with extra salt, if desired.
- Serve with the braised red cabbage, mashed potatoes, lemon wedges and a sprinkle of parsley.
Notes
Note 1 – I love using bone-in pork loin cutlets (chops) for this recipe. Look for cutlets that are around 1.5 cm (½ inch) thick. They generally have a thin layer of fat around them. If more than 5 mm (1/4 inch) of fat is visible on the pork, trim it. Use a mallet or rolling pin to pound the pork to 1.5 cm (1/2 inch) or to an even thickness, if needed. Alternatively, boneless pork loin cutlets (steaks) can be found at most supermarkets. Look for steaks that are between 5 mm and 1 cm (1/4 and 1/2 inch) thick, otherwise use a mallet or rolling pin to flatten them.
Note 2 – Caraway seeds add a lovely mild aniseed flavour to dishes, but you can omit them if you prefer.
Note 3 – For super crispy, golden and even crumbing, the best oil to use is a high smoke-point oil, such as canola oil, vegetable oil, rice bran oil or avocado oil. A good-quality extra virgin olive oil can also be used, but it does produce a denser, darker crumb on the outside. The base of the pan will need to be completely covered and at least 5 mm (1/4 inch) deep to fry.
Make ahead
Cabbage – Shred the cabbage ahead of time and refrigerate in an airtight container with a sheet of baking paper on top and bottom to absorb moisture. Using this method, cabbage can stay fresh for 4+ days!
Pork cutlets – Crumb as per the recipe and refrigerate in an airtight container for up to 3 days. Cook as per the recipe. Freeze for up to 2 months in an airtight, reusable Ziplock bag or container. Place sheets of baking paper between the layers of pork cutlets to stop them from sticking to each other. Thaw completely in the fridge overnight prior to use. Cook as per the recipe.
Leftovers
Braised red cabbage – Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Thaw completely in the fridge prior to reheating.
Crumbed pork cutlets – Refrigerate in an airtight container for up to 3 days. Reheat in the microwave – the coating may soften but the end result is equally delicious. Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: pork, Golden Crumbed Pork Cutlet
- Method: pan fry
- Cuisine: German
