Name: Breaded Pork Cutlet Recipe with Onion Gravy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 6 boneless pork chops, (cut thin); 1 egg; 2 tsp. Worcestershire sauce; 3 tbsp. water; 1/2 cup flour; 1 tsp. paprika; 1 tsp. sea salt; 1/4 tsp. black pepper; 1 1/2 to 2 cups bread crumbs; 2 tbsp. bacon fat ((substitute any animal fat)); 2 tbsp. bacon grease ((substitute any animal fat)); 1/2 onion chopped; 3 tbsp. flour; 2 cups whole milk, (warm); 1 tsp. black pepper; 1 tsp. sea salt

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Juicy pork coated with breadcrumbs and pan fried in bacon fat...this Pork Cutlet Recipe has all the good stuff. Incredibly moist and tender on the inside and crisp on the outside, plus it only take 20 minutes to make!

Me and pork chops have had a difficult past. I am a pork lover and want to love pork chops. I want to love them with all my heart.

But they have been hard to love. Tough, chewy, with a sometimes shoe-leather like quality, this has really been a difficult relationship.

But I have prevailed. We're getting along again. I think this relationship might just last.

Because these breaded pork cutlets are perfectly tender, juicy and not at all like shoe leather. They are perfection.

And as if the pork itself isn't enough, that creamy onion gravy...oh gravy how I love your existence. I drool a little bit just thinking about these again.

I am not exaggerating. You are going to want this pork cutlet recipe in your life. Immediately. And serve it with these amazing air fryer pierogies to make a whole meal!

If you like pork chops, check out these French Onion Smothered Pork Chops or these Pork Chops in Creamy Shallot Sauce.

Why This Recipe Works

Thin cut, tenderized pork chops/cutlets keep the pork tender while cooking.

Cooking the pork cutlets in bacon fat adds an extra smoky and delicious flavor component.

Cooking the pork quickly and leaving a touch of pink in the middle will ensure a perfect moist and tender pork chop/cutlet.

Using a light roux to make the onion gravy results in a thick and creamy, flavor packed gravy.

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Step By Step Instructions

Place each pork chop in a plastic bag or between 2 pieces of plastic wrap and lightly beat with a meat tenderizer. If your pork is already thin, make sure not to over-beat it. The pork should be about ¼ to ½" thick.

In a bowl, mix the egg, Worcestershire sauce and water. In a separate bowl combine the flour, paprika, salt and pepper. Place the bread crumbs in a third bowl.

Coat each pork chop in the flour mixture:

Then dip it in the egg mixture:

Then coat it with the breadcrumbs:

Repeat this process for all pork chops.

Heat the bacon fat in a skillet over medium heat. Once fat is sizzling, add the pork chops, cooking 2 at a time. Don't cook more than 2 at a time or your pan may become overcrowded and your pork won't get browned and crispy on the outside.

Cook for about 1 ½ minutes per side, until golden and crisp on the outside. BE CAREFUL NOT TO OVERCOOK. The pork should be just a touch pink in the middle.

Keep pork chops warm in a 200 degree oven while you finish cooking the batches.

How to Make Onion Gravy

Melt the bacon grease in a skillet over medium heat. Add the onions and cook until they just start to brown, about 5 minutes.

Add the flour and stir until you start to get a very light brown roux then add the warm milk, salt and pepper and stir. Cook, stirring continuously,until gravy reaches desired thickness (usually 1-5 minutes). If gravy is too thick, more milk can be added as necessary. Add additional salt to taste.