Italian Pork Cutlets

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These Italian Pork Cutlets are a classic Italian family favorite. Coated in garlicky, cheesy crumbs and pan-fried in olive oil until golden and crispy, they’re an easy dinner that’s always a hit!

Pork cutlets on a oblong platter, sprinkled with flaked salt, a wedge of lemon and a salad in the background — Homemade Italian pork cutlets

I’ve been making these Pork Cutlets for my family for years, and they’re still regularly on our table. It’s such a delicious but simple meal that no one gets tired of it. If you’ve been looking for a tasty pork recipe, try this, and you won’t regret it.

My family has always made cutlets without flour, just like I do with my Italian chicken cutlets. The beaten egg holds the breadcrumbs perfectly and creates a lighter, crisp coating that lets the flavor of the pork and the seasoned breadcrumbs shine. While many recipes include flour as a first step, I’ve never found this necessary.

Table of Contents

Why you’ll love this recipe

Authentic Italian Flavor – The combination of Parmigiano Reggiano, parsley, and garlic gives these pork cutlets their classic Italian flavor.
Family Favorite – This is one of my family’s favorite dinners. It’s one of those dishes that both adults and children adore because it’s tender and tasty.
Golden and Crispy – A light breadcrumb coating fries to a beautiful golden crunch while keeping the meat tender and juicy.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card at the bottom of the page.

Ingredients

Pork cutlets: This term is used for both the raw cut of pork and the finished dish. I use boneless pork cutlets cut from the loin, or thin boneless pork loin chops. If they’re thicker than ¼ inch (about 6 mm), pound them with a meat mallet until evenly thin. Pounding also tenderizes the meat, so I always give them a light pounding, even if they’re already quite thin.
Fine dry breadcrumbs – Use homemade or store-bought. My preference is homemade. No bread goes to waste in my kitchen. All the leftover bits of bread are saved and dried out in the oven, in a similar way as my Italian bread crumbs. Panko crumbs are not traditional in this recipe. While I’m sure they could be used, neither my family nor I use them.
Parmigiano Reggiano cheese – Always grate Parmigiano Reggiano or any cheese freshly from the block. Pregrated cheese contains additives to keep it from clumping.
Parsley – For authentic Italian breaded pork cutlets, fresh parsley has the best flavor.
Garlic – Just like parsley, fresh garlic is the way to go for this recipe.
Olive oil – Regular or light olive oil for shallow frying. I always use olive oil, and that’s what my family always used. Olive oil adds a delicious flavor and gives the breadcrumbs a golden crisp finish. It might surprise you to learn that olive oil has a smoke point well above the temperature required to shallow-fry these pork cutlets. It is the best oil for frying, in my opinion.
Lemon – Use fresh lemon juice if you can. It has a bright, fresh flavor that bottled lemon juice can’t match.

See recipe card for quantities.

Instructions

Slices of pork on a wooden board with one slice covered with plastic and being pounded with a meat mallet.

Pound the pork cutlets between two sheets of plastic wrap until evenly thin.

The cutlets should be much thinner after pounding for quick, even cooking.

Mixing bread crumbs and seasonings together by hand.

Whisk the eggs in one bowl. In another, combine the breadcrumbs, cheese, parsley, garlic, salt, and pepper.

Coat each pork cutlet well in the beaten egg.

Pressing seasoned bread crumbs onto a cutlet.

Press the cutlets firmly into the seasoned breadcrumbs, turning and pressing both sides so the coating sticks well. Refrigerate for at least 15 minutes.

Shallow fry in olive oil over medium heat until golden and cooked through.

Serve with fresh lemon wedges.

Marcellina’s Hint
Thin pork cutlets are the secret to this recipe. If your pork is thick, don’t skip pounding it. It will cook more quickly and have the crispy coating that my family loves, and your family will too!

Substitutions

Parmigiano Reggiano cheese – instead of Parmigiano Reggiano cheese, you can use Parmesan or Pecorino cheese.
Fresh Parsley – Instead of fresh parsley, use 1 teaspoon of dried oregano or sage.
Garlic – Substitute ½ teaspoon of garlic powder for fresh garlic when you don’t have any.

Variations

Lemon & Herb – Add grated lemon zest and extra parsley to the breadcrumbs for a fresh and citrusy flavor.
Garlic-Free – Omit the garlic if you prefer a milder flavor or you’re serving guests who don’t like garlic.
Parmigiana Style – Top fried cutlets with a spoonful or two of my San Marzano tomato sauce and mozzarella, then bake until the mozzarella is melted!

Equipment

A large non-stick frying pan or skillet is ideal for frying these breaded pork cutlets. This pan allows them to cook evenly and there’s less risk of the crumb coating sticking to the pan. If you prefer, use a heavy stainless steel frying pan or cast iron skillet.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. These can be reheated in the microwave oven in short bursts or 20 to 30 seconds until thoroughly heated through. Keep in mind that leftovers reheated in the microwave oven won’t be crispy and may become a little dry.

My favorite way to eat leftover Italian pork cutlets is to make a sandwich using a panino or this tasty Italian cheese and herb bread. Add some lettuce, tomato, and mayonnaise or nut free pesto for a delicious lunch.

Top tips

Close up of a breaded cutlet on a plate with a wedge of lemon and lettuce leaves.

Pound the pork to an even thickness so that it cooks evenly and doesn’t dry out.
Press the crumb mixture on very firmly to ensure that it sticks on during frying
Heat the olive oil over medium heat. The oil is ready when the pork cutlet sizzles as soon as it goes into the pan. If the oil starts to smoke or the crumbs brown too quickly, reduce the heat.
Don’t overcrowd the pan. This will lower the heat and make the coating less crisp. Fry in batches if needed. That’s what I usually do.
Transfer the cooked pork to a wire rack or paper towel-lined plate for a few minutes to remove the excess oil and keep the breadcrumbs crisp.

FAQ

Can I use pork chops?

If you can’t find pork cutlets, use boneless pork chops instead. Simply pound them between two sheets of plastic wrap until they’re about ¼ inch (6 mm) thick before breading and frying.

Why aren’t my pork cutlets crispy?

There could be a few reasons why they aren’t crispy. Firstly, be sure to pound the pork until thin and even. Then wait until the oil is hot enough before adding the cutlets to the pan. The pork should sizzle straight away. Don’t overcrowd the pan or the oil will cool. Take your time and fry in batches that comfortably fit into the pan.

Can pork cutlets be frozen?

Yes. I regularly freeze uncooked pork cutlets in a large airtight container, placing a sheet of plastic wrap between each layer to prevent them from sticking together. They’ll keep for up to 2 months, and you can easily thaw only as many as you need.

Serving Suggestions

Cutlets on a plate, one cut in half to reveal the juicy meat, a wedge of lemon and green salad in the background.

These pork cutlets pair well with all kinds of side dishes. I usually serve them with my roasted garlic and rosemary potatoes and a fresh salad, like my current favourite, red cabbage salad. In summer, try them with grilled eggplant or Mediterranean cucumber salad. When the weather is cooler, serve them with red skin mashed potatoes and roasted Brussels sprouts and carrots.

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