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Monday, June 3, 2013

Pan Fried Rosemary Pork Cutlets

Pan fried cutlets, whether they be chicken or pork, are my family's go-to comfort meal. You can eat them 'as is' or top them with Bruschetta; which is another one of our favorite ways to eat them. They're so easy to make, especially on those busy weeknights. And if your family is like mine and has to eat at separate times, they also reheat beautifully. 

Pan Fried Rosemary Pork Cutlets

Prep Time:   15 minutes                               Yield: 4
Cook Time:  15 minutes                                Serving: 1 Cutlet
Total Time:  30 Minutes

  • 4 (4-ounce) Center Cut Pork Chops, boneless
  • 2 Large Eggs
  • 1 c. Panko Breadcrumbs
  • 1 tbsp. Fresh Rosemary, chopped
  • 2 tbsp. Extra Virgin Olive Oil
  1. Take each pork chop and slice it horizontally three-quarters of the way through. Flatten them out and pound them to an even thickness with a meat mallet (or you can use the back of a glass). 
  2. Add eggs to one bowl and whisk until the yolks are broken. 
  3. Add the breadcrumbs and rosemary to a separate bowl. 
  4. Heat the oil in large nonstick saute pan over medium-hight heat. 
  5. Dip the pork first into the egg; then into the breadcrumb mixture. 
  6. Allow to brown 6-8 minutes per side until the pork is cooked through. Drain on paper towels; serve hot.  
Nutrition Facts
Calories 261 , Carbs 9.6g, Fat 11.1g, Protein 28.3g, Fiber .4g, Sugar .6g
*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate.

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  1. Carrie, my hubby love pork chops, I love olive oil, my rosemary plant is going wild, and there's Panko in the pantry... win/win!! :)

  2. Carrie,
    I've got bunches of thyme (it's taken over about a quarter of a 4x8 raised bed!) so I'm thinking about subbing thyme for rosemary this year, until my stealth rosemary plant gets going. This looks so tasty--my kids will love it.


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