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We really liked the coating on the meat. I used beef instead of pork. The only change is that it needs a little more flavor. I added a lightly tossed salad on top to add that missing flavor.

Herb-Crusted Pork Cutlets

(Adapted from Pure Wow)


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6 thinly sliced pork cutlets (I used beef)

Salt and freshly ground black pepper

1 cup all-purpose flour

2 eggs, lightly beaten

2 cups panko bread crumbs

4 tablespoons chopped fresh herbs (such as thyme, rosemary, tarragon, sage or oregano)

3 tablespoons grated Parmesan cheese

¼ cup olive oil

Flaky sea salt, for finishing


Season the pork cutlets with salt and pepper.


Prepare a breading station: Place three shallow bowls on your work surface. Fill the first with the all-purpose flour, the second with the beaten eggs and the third with the bread crumbs. Add the herbs and cheese to the bread crumbs and mix to combine.




Bread the cutlets: Dip a cutlet into the flour and shake off the excess. Next, dip it into the egg and let the excess drip off. Finally, press the cutlet into the breadcrumbs to coat it on all sides, then set aside. Repeat with the remaining cutlets.


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Cook the cutlets: In a large sauté pan, heat the olive oil over medium heat. Cook the cutlets until golden brown on each side, 3 to 5 minutes per side.


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Remove the cutlets from the pan and finish with flaky salt. Serve warm.

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