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Breaded fish or pork cutlets Recipe

American · Main course · 25 min total

Crispy on the outside and tender on the inside, these breaded cutlets are a quick and satisfying meal. Perfect for a weeknight dinner, they pair well with lemon wedges and a side salad.

Ingredients

• 4 (6-ounce) fish fillets (such as cod or tilapia) or 4 (4-ounce) pork loin cutlets, pounded to 1/2-inch thickness
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 cup vegetable oil, for frying
• Lemon wedges, for serving

Instructions

1. Set up a breading station: place flour in a shallow dish; beat eggs in another shallow dish; combine panko, salt, pepper, garlic powder, and paprika in a third shallow dish.
2. Pat cutlets dry with paper towels. Dredge each cutlet in flour, shaking off excess. Dip into beaten eggs, letting excess drip off. Press into panko mixture, coating both sides evenly.
3. Heat oil in a large skillet over medium-high heat until shimmering. Fry cutlets in batches, without crowding, until golden brown and cooked through, about 3-4 minutes per side for fish or 4-5 minutes per side for pork.
4. Transfer to a paper towel-lined plate to drain. Serve immediately with lemon wedges.

Tips

• For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.
• If baking, place breaded cutlets on a greased baking sheet and bake at 425°F for 12-15 minutes, flipping halfway.
• Leftover cutlets can be reheated in a toaster oven to maintain crispiness.

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