Crispy Herb & Paprika Breaded Pork Cutlets
Indulge in these Crispy Herb & Paprika Breaded Pork Cutlets, a delightful twist on a classic dish! The tender pork steaks are seasoned with a hint of paprika and coated in a crunchy breadcrumb layer, making them perfect for weeknight dinners or special occasions. Served with your choice of sides, these cutlets are sure to please family and friends alike. Whether you pair them with mashed potatoes, a fresh salad, or your favorite dipping sauce, this recipe will quickly become a go-to for its delightful flavor and ease of preparation. Enjoy the satisfying crunch and juicy pork in every bite.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
flour
2 (tablespoons)
salt
1/2 (teaspoon)
paprika
1/2 (teaspoon)
pepper
1/8 (teaspoon)
egg
1 (beaten)
Worcestershire sauce
1 (teaspoon)
boneless pork steaks
4 (pieces)
dry breadcrumbs
1/2 (cup)
oil
3 (tablespoons)
Instructions
1
In a shallow bowl, combine the flour, salt, paprika, and pepper. Whisk together to ensure even distribution of the seasonings.
2
In a separate bowl, beat the egg and stir in the Worcestershire sauce until well combined.
3
Take each pork steak and first coat it liberally in the seasoned flour mixture, shaking off any excess.
4
Next, dip the floured steak into the egg mixture, ensuring it is evenly coated.
5
Finally, press the steak into the dry breadcrumbs, making sure to cover it completely for a crispy texture.
6
Heat the oil in a large skillet over medium-high heat until shimmering but not smoking.
7
Place the breaded pork cutlets in the hot oil, taking care not to overcrowd the skillet. Cook for about 3-4 minutes on one side or until golden brown.
8
Flip the cutlets and reduce the heat to medium. Continue cooking for an additional 5 minutes or until the pork is cooked through and juices run clear.
9
Remove the cutlets from the skillet and drain on paper towels. Serve immediately with your favorite sides.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The recipe uses four pieces of boneless pork steaks.
How are the pork cutlets seasoned?
The cutlets are seasoned with a mixture of flour, salt, paprika, and pepper, along with Worcestershire sauce in the egg wash.
What are the three steps for coating the pork?
The coating process involves first dredging the pork in seasoned flour, then dipping it into a beaten egg and Worcestershire mixture, and finally pressing it into dry breadcrumbs.
How much oil is needed for frying?
You will need 3 tablespoons of oil to fry the cutlets.
How long should I cook each side of the pork cutlet?
Cook the first side for 3-4 minutes until golden brown, then flip and cook for an additional 5 minutes.
What temperature should the skillet be?
The skillet should be heated over medium-high heat until the oil is shimmering but not smoking.
Can I use bone-in pork chops for this recipe?
While the recipe calls for boneless pork steaks, you can use bone-in chops, though cooking times may need to be adjusted to ensure the meat near the bone is cooked through.
What side dishes are recommended with these cutlets?
Recommended sides include mashed potatoes, a fresh salad, or your favorite dipping sauce.
Why is Worcestershire sauce included?
Worcestershire sauce is added to the beaten egg to provide a savory depth of flavor to the breading.
How do I ensure the breading stays crispy?
To keep them crispy, ensure the oil is hot before adding the pork, don't overcrowd the pan, and drain the finished cutlets on paper towels.
Can I substitute the paprika?
Yes, you can use smoked paprika for a deeper flavor or omit it if you prefer a simpler breading.
Is this recipe suitable for a quick weeknight dinner?
Yes, with a total cook time of under 10 minutes per batch, it is designed for ease and speed.
How do I know when the pork is fully cooked?
The pork is done when the juices run clear and the internal temperature reaches the safe standard for pork.
What kind of breadcrumbs should I use?
The recipe specifies dry breadcrumbs, but you could also use Panko for extra crunch.
How many servings does this recipe provide?
The recipe uses 4 pork steaks, which typically serves 4 people.
Can I bake these instead of frying?
While the recipe instructions are for pan-frying, you can bake them at 400 degrees F until golden and cooked through, though they may be less crispy.
Should I flatten the pork steaks before cooking?
The recipe doesn't require it, but pounding the pork steaks to an even thickness can help them cook more uniformly.
What should I do if the breading is falling off?
Make sure to shake off excess flour before the egg wash and press the breadcrumbs firmly into the meat.
Can I use this breading for chicken?
Yes, this herb and paprika breading works excellently for chicken breast cutlets as well.
How much flour is used in the seasoning mix?
The recipe calls for 2 tablespoons of flour.
What type of skillet is best for this recipe?
A large heavy-bottomed skillet or a cast-iron pan is ideal for maintaining even heat while frying.
Can I make this recipe gluten-free?
Yes, you can substitute the flour with a gluten-free blend and use gluten-free breadcrumbs.
Is it necessary to use a beaten egg?
Yes, the beaten egg acts as the binding agent that holds the breadcrumbs onto the pork.
How much paprika is in the recipe?
The recipe uses 1/2 teaspoon of paprika.
Can I store and reheat leftovers?
Leftovers can be stored in the fridge. For best results, reheat them in an oven or air fryer to maintain the crispy texture.
Why do I need to reduce the heat after flipping?
Reducing the heat to medium ensures the pork cooks through to the center without burning the breadcrumbs on the outside.
What is the purpose of the salt and pepper?
They provide the base seasoning to enhance the natural flavor of the pork.
Can I add other herbs to the breading?
Absolutely, adding dried thyme, oregano, or parsley to the breadcrumbs would complement the paprika well.
How much pepper is used?
The recipe calls for 1/8 teaspoon of pepper.
What should I do if the oil starts to smoke?
Immediately lower the heat and briefly remove the pan from the burner to prevent the oil from burning the cutlets.