Crispy Parmesan Pork Cutlets with Lemon Herb Butter

Crispy Parmesan Pork Cutlets with Lemon Herb Butter: A recipe that’s simple, flavorful, and perfect for a weeknight meal. It pairs beautifully with roasted vegetables, mashed potatoes, or a fresh arugula salad.

Crispy, golden perfection in just minutes! This Parmesan Pork Cutlet recipe is a foolproof way to bring restaurant-quality flavor to your table with minimal effort. A quick dredge, a sizzling pan (or air fryer!), and a burst of lemon herb butter take these tender cutlets to the next level. Perfect for busy weeknights or a cozy weekend meal, this dish pairs beautifully with your favorite sides—whether it’s creamy mashed potatoes, roasted veggies, or a fresh salad. Want a healthier twist? Pop these cutlets in the air fryer for a crispy, guilt-free alternative! Directions for both methods are below!

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Crispy Parmesan Pork Cutlets with Lemon Herb Butter

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Serves 4

Ingredients

For the Pork Cutlets:

• 4 boneless pork cutlets (about ¼ inch thick)
• ½ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 eggs
• 1 tablespoon Dijon mustard
• ¾ cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon dried oregano (or Italian seasoning)
• ½ teaspoon smoked paprika (optional)
• 3 tablespoons olive oil (for frying)
• 2 tablespoons butter (for frying)

For the Lemon Herb Butter:

• 4 tablespoons unsalted butter, softened
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon fresh parsley, finely chopped
• ½ teaspoon fresh thyme (or ¼ teaspoon dried)
• 1 small garlic clove, minced
• Salt and black pepper to taste

Instructions

1. Prepare the Lemon Herb Butter:
   • In a small bowl, mix the softened butter with lemon zest, lemon juice, parsley, thyme, garlic, salt, and pepper.
   • Set aside (or refrigerate if making ahead).
2. Prepare the Pork Cutlets:
   • Pat pork cutlets dry with paper towels.
   • In a shallow dish, mix the flour, salt, pepper, and garlic powder.
   • In a second dish, whisk together eggs and Dijon mustard.
   • In a third dish, combine panko, Parmesan, oregano, and smoked paprika.
3. Coat the Pork:
   • Dredge each cutlet in the flour mixture, shaking off excess.
   • Dip into the egg mixture, ensuring it’s fully coated.
   • Press into the panko-Parmesan mixture, coating both sides well.
4. Cook the Pork:
   • Heat olive oil and butter in a large skillet over medium heat.
   • Cook the cutlets for 3-4 minutes per side until golden brown and crispy. (Work in batches if necessary.)
   • Transfer to a plate lined with paper towels.
5. Serve:
   • Place a dollop of lemon herb butter on each hot cutlet, allowing it to melt.
   • Serve immediately with your favorite sides.

Air Fryer Method:

• Preheat your air fryer to 400°F (200°C).
• Lightly spray the basket with oil to prevent sticking.
• Place breaded pork cutlets in a single layer, ensuring they don’t overlap.
• Air fry for 8-10 minutes, flipping halfway through, until golden brown and the internal temperature reaches 145°F (63°C).
• Serve immediately with lemon herb butter and your favorite sides!

Pairing Suggestions

• Side Dish: Garlic mashed potatoes, buttered green beans, or a crisp arugula salad with balsamic vinaigrette.
• Wine: A bright white wine like Sauvignon Blanc or a light Pinot Noir.

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