In Pork Chops, Recipes

Parmesan Crusted Pork Cutlets

Servings 4



  • 4 Johnston’s Boneless Pork Chops 1-inch thick
  • 2 cups all purpose flour
  • 4 large eggs beaten
  • 2 cups unseasoned breadcrumbs
  • ¾ cup powdered parmesan cheese
  • 1 lemon sliced
  • Salt and pepper to taste


  • 200 grams mixed greens
  • 100 grams cherry tomatoes halved
  • ½ cucumber sliced and then quartered
  • ¼ cup balsamic vinegar dressing



  • Butterfly pork chops and lay saran wrap over top of chops. Pound using a meat mallet to 3/8 of an inch thick.
  • Set up your 3-part breading station starting with flour, then egg, and then breadcrumbs.
  • Season pork chops generously with salt and pepper.
  • Dredge pork chops in the flour, ensuring total coverage. Next transfer to egg wash and finally to breadcrumbs. Pat down firmly to bind breadcrumbs to pork chops.
  • Fry in 1 inch of canola oil at 350° F for 3 to 4 minutes per side or until golden brown.
  • Transfer to a paper towel lined bake tray or a wire cooling rack. Season with salt.


  • Combine greens, tomatoes, and cucumbers in a large stainless-steel bowl. Season slightly with salt. Add salad dressing and toss salad with bowl.
  • NOTE: Do not use hands or tongs to toss salad, to avoid bruising the leaves. Toss by shaking bowl instead.

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