Panko Crusted Pork
This is a pork cutlet done right — pounded thin, breaded in seasoned panko, and shallow-fried until the crust shatters. Think schnitzel or a French-leaning cotoletta: fast, crispy, and satisfying in a way a plain pork chop never is. French Made Easy goes straight into the breadcrumbs, so the crust itself is seasoned, not just the meat underneath.
The whole thing is a weeknight cook — 15 minutes of prep, 10 at the stove. The two moves that make it work are pounding the pork thin so it cooks fast and stays tender, and frying in coconut oil, which handles high heat and adds a subtle richness to the crust. Serve it with a squeeze of lemon and whatever green or starch you've got.
Ingredients
- 1½ tbsp French Made Easy
- 4 pork loins, trimmed
- 3 cups panko breadcrumbs
- 2 eggs
- 1½ tbsp coarse brown mustard
- Coconut oil for frying
Ingredient notes & swaps
- **Pork loin:** Boneless loin pounded thin is the classic cutlet. Pork tenderloin sliced and pounded works too, as do thin-cut boneless chops — just get everything to an even ¼-inch so it cooks at the same rate.
- **French Made Easy:** Mixed right into the panko so the crust is seasoned through and through. It brings herb, garlic, and onion notes without three separate jars. Keep French Made Easy on the shelf for exactly this kind of quick breaded dinner.
- **Panko:** Coarser than standard breadcrumbs, so it fries lighter and crunchier. Use gluten-free panko to keep the whole dish gluten-free — it crisps just as well.
- **Coarse brown mustard:** Whisked into the egg for tang and grip. Dijon or whole-grain mustard both sub in cleanly.
- **Coconut oil:** High smoke point makes it great for frying, and it adds a faint richness. Neutral oils like avocado or canola also work if you'd rather keep the flavor plain.
Directions
- Mix panko breadcrumbs with French Made Easy in a large bowl.
- Whisk eggs and coarse brown mustard together in a separate bowl.
- Trim fat from pork loins, place between plastic wrap, and pound to ¼-inch thickness.
- Dip each piece in the egg mixture, then press into the seasoned panko to coat evenly.
- Heat coconut oil in a pan over medium-high heat and fry pork until golden and cooked through, about 3-4 minutes per side.
Why this works
Pounding the pork to a quarter-inch is the key to tenderness and even cooking — thin cutlets cook through in the time it takes the crust to brown, so the meat never dries out. The breading order does the rest: egg mixed with coarse mustard gives the panko something to grip and adds a tangy note, and pressing the pork firmly into the crumbs makes a crust that stays put in the pan. Panko is coarser and airier than regular breadcrumbs, so it fries up crunchier and lighter. Medium-high heat and coconut oil (which has a high smoke point) get you a deep golden color without burning.
What to serve it with
Serve it hot with lemon wedges to cut the richness — a squeeze right before eating wakes the whole plate up. Classic sides are buttery mashed or roasted potatoes and a sharp green salad, or lean French with pan-seared broccoli and a spoon of mustard on the side. For a heartier plate, lay the cutlet over greens dressed with vinaigrette, schnitzel-style. Leftovers make a great sandwich the next day.
Tips
- Pound the pork to an even ¼-inch so it cooks fast and stays tender.
- Press the pork firmly into the panko so the crust grips and doesn't fall off in the pan.
- Don't crowd the pan — fry in batches so the oil stays hot and the crust crisps instead of steaming.
- Rest the cutlets on a wire rack, not paper towels, to keep the underside crispy while you finish the batch.
FAQ
How do I keep the panko crust from falling off?
Pat the pork dry before breading, press the crumbs on firmly, and don't move the cutlet around once it hits the pan — flip it only once. A rack instead of paper towels after frying keeps the crust from steaming loose from underneath.
Can I bake this instead of frying?
Yes. Place the breaded cutlets on a rack over a sheet pan, spray or brush the tops with oil, and bake at 425°F for about 15-18 minutes, flipping once, until golden and cooked through. It won't be quite as crisp as pan-fried but it's lighter and hands-off.
How do I know when the pork is done?
Thin cutlets cook fast — 3-4 minutes per side is usually enough. Pork is done at an internal temperature of 145°F; because these are pounded thin, they'll hit that quickly, so watch the color of the crust and don't overcook them or they'll dry out.
Is this recipe gluten-free?
It can be. Use gluten-free panko breadcrumbs and check that your mustard is gluten-free (most are). French Made Easy is already gluten-free, and everything else in the recipe is naturally GF.
Nutrition
Estimated per serving · values are approximate.