Easy Pork Cutlets with Quick Red Cabbage Slaw

Name: Easy Pork Cutlets with Quick Red Cabbage Slaw
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: ½ head red cabbage (cored and thinly shredded (about 10oz)); 4 tablespoons extra virgin olive oil; Juice of 2 lemons; Salt and pepper to taste; 8 thin-cut boneless pork chops (about 1 ½ lbs); ½ teaspoon salt; ½ teaspoon black pepper; ½ cup all-purpose flour; 2 large eggs; 2 cups Panko Japanese breadcrumbs; 1 cup vegetable or canola oil; Lemon wedges (optional); Tonkatsu sauce (optional)

Why you’ll love this pork cutlets recipe:

These panko-coated, crispy pork cutlets are a kid-approved weeknight meal made in under 30 minutes! They’re my spin on tonkatsu, a traditional Japanese pork cutlet dish.

Don’t let the fancy name scare you, though. These simple pork cutlets are similar to these quick and easy chicken cutlets and are nothing more than delicious fried and breaded pork chops. This meal will remind you that tasty doesn’t have to be complicated, as it’s basically giant chicken (or in this case pork) nuggets served with a simple, red cabbage slaw.

Quick – The pork cutlets pan-fry in just 2 minutes per side! The secret to an ultra-fast cooking time is super-thin pork chops.
Texture – Juicy and tender pork cutlets are coated in panko Japanese breadcrumbs to create a satisfyingly light yet crunchy crust.
Flavor – The seasoned pork cutlets are served with a bright and tangy red cabbage slaw, the perfect side dish for those fried cutlets.

After you try this pork cutlets recipe once, I know you’ll add it to your dinner rotation for years to come!

Key Ingredient Notes:

For the red cabbage slaw

This beautiful, quick red cabbage slaw is simply amazing! It takes mere minutes to prepare and calls for just a few simple ingredients!

Red cabbage – Red (purple) cabbage is traditionally served with tonkatsu, but green cabbage works, too. It’s easiest to eat if it’s thinly shredded, either by hand or using a food processor.
Olive oil provides moisture, helping to soften the shredded cabbage for a more tender bite.
Lemon juice – For bright, tangy flavor.
Salt and pepper – Kosher salt and ground black pepper are my go-to. Season the slaw to taste.

For the pork cutlets

Boneless pork chops – Look for thin, boneless pork chops or cutlets, ideally ¼ to ½-inch thick. If needed, you can pound them thin using a meat mallet.
Flour – A basic, all-purpose flour is best. The flour sticks to the pork, soaking up moisture on the surface of the cutlet and creating a dry base layer for the egg to stick to.
Eggs – Crack the eggs into a shallow bowl, and give them a quick whisk. The eggs add moisture and richness to the breadcrumb coating and help the panko breadcrumbs cling to the pork.
Panko breadcrumbs – Panko is a Japanese-style breadcrumb with a coarse yet light and airy texture. They add more crunch than regular breadcrumbs, but any breadcrumbs will work in a pinch.
Vegetable oil – For frying the breaded pork cutlets. High-heat, neutral-tasting oils such as safflower, canola, or avocado oil are best.

How to make crispy pork cutlets and quick cabbage slaw:

1. Prepare the slaw

Combine the cabbage, olive oil, and lemon juice in a large mixing bowl.
Season with salt and pepper to taste.
Cover, and refrigerate until ready to serve.

A bowl of red cabbage slaw with kitchen tongs sticking out.

2. Bread the pork cutlets

Preheat your oven to 200°F.
Dry the cutlets with paper towels, and season with salt and pepper.
Set up a breading station. Place the flour, eggs, and panko in 3 separate, shallow bowls.
Dip each cutlet in flour, egg, and panko.

PRO TIP: For beautifully crispy cutlets with a coating that sticks, make sure the cutlets are fully dry before dredging them in the flour. Then, shake off any excess flour to ensure the egg wash sticks to the pork, and allow any extra egg to drip off as well. Firmly press both sides of the cutlet into the panko breadcrumbs to guarantee the entire surface area is covered.

3. Fry the breaded cutlets

Heat ½ cup of oil in a large skillet over medium heat until shimmering.
Fry up to 4 cutlets at a time until crispy and golden brown, about 2 minutes per side.
Transfer them onto a plate lined with a paper towel. Then, place them in the oven to stay warm.
Repeat the above steps with the remaining cutlets.

PRO TIP: Pork cutlets cook really quickly, making them easy to overcook and dry out. Pork is fully cooked once it reaches an internal temperature of 145°F. This handy thermapen is a super quick and reliable way to test for doneness.

4. Serve the cutlets and slaw

Crispy pork cutlets are best served immediately. I like to add a lemon wedge and a drizzle of tonkatsu sauce.
Don’t forget about the tangy red cabbage slaw on the side!

How do you keep breaded cutlets crispy for longer?

If you’re not serving the fried pork cutlets right away, here’s an easy way to keep them crispy:

Heat your oven to 200°F.
Place the pork cutlets on a baking sheet lined with a wire rack.
Transfer the cutlets to the oven until ready to serve.

A bowl of breaded pork cutlets with red cabbage next to pork cutlets on a wire rack.

What is the difference between pork schnitzel and tonkatsu?

Pork schnitzel and tonkatsu are both breaded and fried pork cutlets. The German version is pork schnitzel, and the Japanese version is tonkatsu. That’s it!

In Germany and Austria, pork schnitzel is served with lemon wedges, and sometimes with cream sauce.
In Japan, tonkatsu is served in a variety of ways: as a topping for ramen, over plain rice, or most commonly with a side of shredded cabbage.

Time-Saving Tips:

Make sure your pork cutlets are of even thickness to guarantee they cook at the same rate. If they aren’t all the same thickness, use a meat mallet to pound them out to an even size.
Instead of spending time chopping fresh red cabbage, you can purchase a bag of pre-shredded coleslaw mix.

Make-Ahead Tips:

You can make the red cabbage slaw up to 24 hours in advance! Slaw is one of those magical side dishes that actually tastes better after it sits. Preparing it in advance gives the flavors time to develop and allows the crunchy cabbage to soften for a slightly more tender bite.
Unfortunately, I don’t recommend making panko-coated pork cutlets in advance, because they lose all of their crunchy texture as they sit.

Storing Tips:

Store leftover pork cutlets and slaw separately, in airtight containers in the refrigerator. They should stay fresh for up to 4 days. However, keep in mind that leftover cutlets won’t be crispy.

Reheating panko-coated pork cutlets can be tricky because they’re easy to dry out. To avoid this, gently heat them over low heat in an oiled skillet until warm. This method should restore some of the crispy texture, too.
Avoid reheating in the microwave, because it will cause the breading to become soggy.

Pork Cutlets FAQs:

What is the difference between pork chops and pork cutlets?

Even though pork chops and cutlets come from different parts of the pig, you can usually use them interchangeably in recipes. Pork chops are thickly sliced and typically come from the loin or rib section of the pig. Pork cutlets are much thinner and can come from the loin or tenderloin. You can find pork chops sold bone-in or boneless. However, cutlets are pretty much always boneless.

How do I prevent pork cutlets from drying out?

Pork chops and pork cutlets often become tough and dry-tasting because they’re easy to overcook. The best way to avoid overcooking is to measure their internal temperature using a digital meat thermometer. Pork chops are fully cooked once they reach an internal temperature of 145°F. However, you can remove them from the heat at 135-140°F, and allow them to finish cooking while they rest.

How do you tenderize pork cutlets?

A meat mallet is the best tool for tenderizing pork cutlets. Place the pork in a plastic bag, and pound it out with the textured side of the mallet. Evenly pound the cutlet until it’s about ¼ to ½-inch thick. If you don’t have a meat mallet, you can use a rolling pin or a cast-iron skillet.

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Why you’ll love this pork cutlets recipe: