As far as favourite dinners go, this one would have to be high up there on the love list. There is nothing better than a perfectly cooked pork cutlet (chop), especially one that is crumbed and fried until golden and crispy. This is a German-style pork cutlet, accompanied with the most delicious sides – sweet and sour braised cabbage teamed with velvety mashed potatoes, and a squeeze of fresh lemon juice to brighten it all up.
The nourishing and satisfying combination is absolutely delicious and I’m swept away with nostalgia every time I eat it, as it reminds me of my mum’s cooking and childhood family meals. If braised red cabbage is not going to suit everyone at home (I have one little one who loves it and another who won’t even look at it!), there are so many other ways of serving up these juicy, crispy pork cutlets, so make sure you check out the full recipe below for serving suggestions. Even better, these Golden Crumbed Pork Cutlets are incredibly easy to prepare, taking less than 30 minutes and they are also freezable. This restaurant-quality dish is perfect for busy weeknights or relaxed weekends with your family, especially in the chillier months.
What else can I serve Golden Crumbed Pork Cutlets with?
These are delicious smothered with Mushroom Sauce, served with steamed vegetables, a simple leafy salad, a creamy Potato Salad, with The BEST Roast Potatoes, a Potato Gratin or with a classic Homemade Coleslaw.
Can I use boneless pork cutlets (steaks) instead?
Boneless pork loin cutlets (steaks) can be used as a substitute and of course other proteins like boneless, skinless chicken breast or even thickly cut tofu, can also be used. The thing I love about bone-in pork cutlets is that the bone helps to insulate the meat, stopping it from drying out during cooking. The bone also adds flavour to the meat as it cooks.
What type of oil is best for frying Golden Crumbed Pork Cutlets?
For super crispy, golden and even crumbing, the best oil to use is a high smoke-point oil, such as canola (rapeseed) oil, vegetable oil, rice bran oil or avocado oil. A good-quality olive oil can also be used, but it does produce a denser, darker crumb on the outside. The base of the pan will need to be completely covered and at least 5 mm (¼ inch) deep to fry.
If you enjoyed Golden Crumbed Pork Cutlets, I think you’ll love:
Pork Tonkatsu Recipe
Crumbed Lamb Cutlets with Caper Mayonnaise Recipe
Freezer-friendly Chicken Schnitzel Recipe
Crispy Baked Chicken Schnitzel Recipe
Crispy Baked Chicken Tenders Recipe
Golden Crumbed Pork Cutlets
“We loved this pork recipe. I’d definitely cook this one again.” Share PrintIngredients
- 1 tbsp olive oil
- 1 large red or brown onion, finely diced
- 1 green apple, peeled and grated
- ½ large red cabbage, finely shredded (using a knife, vegetable peeler, mandoline or food processor)
- 80 ml (⅓ cup) apple cider vinegar
- 2 tbsp brown sugar
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 80 ml (⅓ cup) water
- 85 g (½ cup) sultanas (golden raisins)
- 4 bone-in pork cutlets (chops) (see note 1 for substitutions and preparation)
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper
- 120 g (2 cups) panko breadcrumbs
- 1 tsp caraway seeds (optional, see note 2)
- 7 g (¼ cup) finely chopped flat-leaf parsley
- 75 g (½ cup) plain (all-purpose) flour
- 2 eggs, whisked
- Oil, for frying (see note 3)
- Mashed potatoes
- Lemon wedges
- 1 tbsp freshly chopped flat-leaf parsley
Equipment
Instructions
- Make the braised cabbage – Heat the olive oil in a large, deep, heavy-based frying pan over medium–high heat.
- Add the onion and apple. Cook, stirring, for 2 minutes, until softened.
- Add the red cabbage and cook for a further 2 minutes.
- Add the apple cider vinegar, brown sugar, salt, pepper and water. Cook, stirring, for 1 minute until the sugar dissolves.
- Reduce the heat to low, cover and cook for 30 minutes, stirring occasionally. If the cabbage is starting to stick to the base of the pan, add 1–2 extra tablespoons of water as needed.
- Add the sultanas and cook for a further 15 minutes or until the cabbage is tender.
- Prepare the pork – Sprinkle the pork cutlets with salt and pepper on both sides.
- Prepare the crumbing mixture by combining the panko breadcrumbs, caraway seeds (if using) and parsley in a small bowl.
- Set up your “crumbing station”: spread the flour out on a large piece of baking paper, spread the breadcrumb mixture out on a separate large piece of baking paper and have the whisked egg ready in a large shallow bowl.
- Crumb the cutlets – One by one, press both sides of the pork into the flour so that it is evenly coated. Dip the pork into the whisked egg, then press both sides of the pork into the breadcrumb mixture. Use the baking paper to shuffle the breadcrumbs to the centre of the baking paper to repeat the process with the remaining pork. Set the crumbed pork aside on a plate.
- Cook the cutlets – Heat the oil in a large, heavy-based frying pan over medium–high heat. Cook the pork cutlets for 8–12 minutes or until crisp and golden, turning regularly.
- Set aside on a paper towel to drain any excess oil. Season with extra salt, if desired.
- Serve – Serve with the braised red cabbage, mashed potatoes, lemon wedges and a sprinkle of parsley.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Kristina says:
We loved this pork recipe. I’m not usually the greatest fan of pork so am always keen to find really tasty recipes so I enjoy it as my family love it. I was unsure whether to use the caraway seeds but am so glad I did, they add the perfect extra flavour. I used pork loins and it worked brilliantly. I’d definitely cook this one again.
Nicole says:
This is so wonderful to hear Kristina, thank you so much for your beautiful comment. You’ve made my day! Nic x