This Panko-Breaded Pork Parmigiana is a crispy delight! Tender pork is coated in crunchy panko crumbs and topped with rich marinara sauce and melted cheese. Yum!
You can’t go wrong with that crispy topping—it’s like a party for your taste buds! I like to serve it with a side of spaghetti for the ultimate comfort meal. 🍝
Key Ingredients & Substitutions
Pork Cutlets: Boneless, thin cutlets work best for this dish but you can use chicken or turkey cutlets if you prefer. Just adjust cooking time as needed, since they may take a little longer to cook through.
Panko Breadcrumbs: Panko is key for that extra crunch! If you can’t find panko, you could use regular breadcrumbs or crush some crackers as a substitute, but the texture won’t be as light and crispy.
Marinara Sauce: You can use store-bought marinara, but homemade sauce can elevate the dish! If you’re short on time, jarred sauces do the trick. For a twist, try pesto sauce for a different flavor profile.
Cheese: Mozzarella is classic for this dish. If you want more flavor, mix in some provolone or use a combo of mozzarella and fontina. Vegan cheese can also be used if needed.
What’s the Best Way to Get Crispy Pork Cutlets?
The secret to crispy cutlets lies in the breading and frying process. Follow these steps for perfect results:
- Make sure the pork cutlets are dry; moisture can make the breading soggy.
- Coat each cutlet in flour before the egg—this helps the egg stick better.
- When coating with panko, press down gently to ensure a good layer sticks.
- Fry in hot oil, but don’t crowd the pan; this keeps the temperature consistent and helps them fry evenly.
Keep a close eye while frying and adjust the heat as needed to maintain that golden color without burning. Enjoy your cooking adventure!
Panko-Breaded Pork Parmigiana
Ingredients You’ll Need:
For the Pork:
- 4 boneless pork cutlets (about 1/2 inch thick)
- Salt and freshly ground black pepper, to taste
For the Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon Italian seasoning
- 1/2 cup grated Parmesan cheese
For Frying:
- 1/4 cup olive oil, for frying
For the Sauce and Topping:
- 1 1/2 cups marinara sauce (store-bought or homemade)
- 8 oz mozzarella cheese, sliced or shredded
- Fresh basil leaves, thinly sliced for garnish
How Much Time Will You Need?
This delightful meal will take approximately 30 minutes to prepare and cook. It’s a quick and satisfying dish that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Prepare the Pork:
Start by patting the pork cutlets dry with paper towels. This helps the breading stick better! Once dry, season both sides generously with salt and freshly ground black pepper.
2. Set Up Breading Stations:
Now it’s time to set up your breading station! Get three shallow dishes: one for the flour, one for the egg mixture, and one for the panko. In the first dish, add 1 cup of all-purpose flour. In the second bowl, whisk together 2 large eggs and 1 tablespoon of water until combined. In the third dish, mix together the 1 1/2 cups of panko breadcrumbs, 1 teaspoon of Italian seasoning, and 1/2 cup of grated Parmesan cheese.
3. Bread the Pork:
Take each pork cutlet and dredge it in the flour, shaking off any excess. Next, dip it into the egg mixture, ensuring it’s fully coated. Finally, press the cutlet into the panko mixture, covering it evenly. Place the breaded cutlets on a plate while you repeat for the remaining cutlets.
4. Fry the Cutlets:
Heat 1/4 cup of olive oil over medium-high heat in a large skillet. Once the oil is hot, carefully add the breaded pork cutlets. Fry them until golden brown and crispy, about 3-4 minutes on each side. After frying, transfer the cutlets to a paper towel-lined plate to drain any excess oil.
5. Assemble the Parmigiana:
Preheat your oven’s broiler. Spread a layer of marinara sauce generously in the bottom of a baking dish or an oven-safe platter. Place the fried pork cutlets over the marinara sauce.
6. Top with Sauce and Cheese:
On top of each cutlet, spoon more marinara sauce and then add slices or shredded mozzarella cheese. Make sure each cutlet is well covered!
7. Broil:
Place the assembled dish under the broiler in your oven. Keep a close eye on it as it cooks for about 3-5 minutes until the cheese is melted, bubbly, and slightly golden. It’s a quick process, so don’t wander too far!
8. Garnish and Serve:
Once the cheese is ready, carefully remove the dish from the oven. Sprinkle fresh, thinly sliced basil on top for a lovely touch. Serve hot with extra marinara sauce on the side, over spaghetti, or alongside your favorite side dish.
Enjoy your crispy, cheesy Panko-Breaded Pork Parmigiana! It’s a dish that’s sure to impress your family and friends!
Can I Use Chicken Instead of Pork?
Absolutely! Chicken cutlets are a great alternative. Just keep in mind that they may require slightly longer cooking time depending on thickness. Ensure the internal temperature reaches 165°F for safety!
What Other Cheeses Can I Use?
While mozzarella is traditional, you can experiment with other cheeses like provolone or fontina. Mixing cheeses adds more depth of flavor, plus it’s fun to try different combinations!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave, adding a splash of marinara to keep it moist.
Can I Make This Dish Ahead of Time?
Yes, you can prepare the breaded cutlets in advance! Just fry them, let them cool, then store in the fridge. When ready to serve, layer with marinara and cheese, then broil until heated through and bubbly.
