Print

Crispy Breaded Pork Cutlets Recipe with Easy Creamy Mushroom Gravy

crispy breaded pork cutlets - featured image
Print Recipe

A quick and comforting dish featuring crispy breaded pork cutlets paired with a rich, creamy mushroom gravy. Perfect for busy weeknights, this recipe balances crunch and velvety sauce for a satisfying meal.

Ingredients

Scale
  • 1 pound boneless pork loin cutlets, about ¼-inch thick
  • 1 cup all-purpose flour (for coating)
  • 2 large eggs, beaten (room temperature)
  • 1 ½ cups plain breadcrumbs (panko recommended)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon paprika
  • Vegetable oil or canola oil (enough to cover about ¼-inch in pan)
  • 8 ounces cremini or white mushrooms, sliced thin
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups chicken broth (low sodium preferred)
  • ½ cup heavy cream or half-and-half
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • Salt and pepper, to taste

Instructions

  1. Pat the pork cutlets dry with paper towels to remove excess moisture. Season both sides generously with salt, pepper, and paprika.
  2. Set up three shallow dishes: place flour in the first, beaten eggs in the second, and breadcrumbs in the third.
  3. Dredge each pork cutlet first in flour, shaking off excess, then dip into beaten eggs, and coat evenly with breadcrumbs. Press breadcrumbs lightly to adhere. Let rest 10-15 minutes if possible.
  4. Heat vegetable oil in a large skillet over medium-high heat to about 350°F (175°C), enough to cover ¼-inch of the pan surface.
  5. Fry cutlets in batches without crowding, about 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
  6. In a medium saucepan, melt butter over medium heat. Add mushrooms and cook until browned and soft, about 5-7 minutes.
  7. Add minced garlic and thyme; sauté for 1 minute until fragrant.
  8. Sprinkle flour over mushrooms and stir constantly for 1-2 minutes to cook out raw flour taste.
  9. Slowly whisk in chicken broth, stirring to avoid lumps. Simmer until gravy thickens, about 4-5 minutes.
  10. Stir in heavy cream, season with salt and pepper, and simmer for another 2 minutes until smooth.
  11. Serve pork cutlets hot with creamy mushroom gravy spooned over the top. Garnish with fresh thyme if desired.

Notes

Pat pork cutlets dry before breading to prevent sogginess. Maintain medium heat when frying to keep crust crispy without burning. Let breaded cutlets rest 10-15 minutes before frying to help coating adhere. Use panko breadcrumbs for extra crunch. If gravy is too thick, whisk in broth or cream; if too thin, simmer longer. For gluten-free, substitute flour and breadcrumbs with gluten-free alternatives and watch frying time.

Nutrition

Keywords: pork cutlets, breaded pork, mushroom gravy, creamy gravy, crispy pork, easy dinner, weeknight meal, comfort food

Find it online: https://katedishes.com/crispy-breaded-pork-cutlets-recipe-with-easy-creamy-mushroom-gravy/