Crunchy Garlic Pork Cutlets
Description
Thin cut boneless pork chops seasoned with garlic salt and parsley, then breaded and fried until golden brown. These pork cutlets are so crunchy and packed with herby, garlic flavor, you will want to make them every week! So easy and delicious, your entire family will love them!
Ingredients
Instructions
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Get your breading station ready with three large bowls: one with the flour, one with the whisked eggs, and one with the breadcrumbs.Â
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Season all of the pork chops on both sides with the garlic salt with parsley seasoning.
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Dip each pork chop into the flour first, shaking off any excess flour, then dunking it into the whisked eggs making sure it is coated completely on both sides, letting the excess egg drip off, then dunking it into the breadcrumbs, covering it completely, pressing the breadcrumbs into the pork chop until coated. Then place each breaded pork chop on a sheet pan next to you.
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Heat your oil in a large pan (about a 1/4 inch deep layer of oil in the pan), in preferably cast iron if you have it, then fry each pork chop for 2-3 minutes per side or until golden brown. The pork chops should be thin cut, so they will be cooked through.Â
If you can't find thin cut boneless pork chops, just grab regular thicker boneless pork chops and then pound them thin with a meat mallet before breading and frying. -
Place fried pork chops on a wire rack to cool and lightly salt the tops of them with sea salt for that salty, crunchy bite. Enjoy!
