Pork Cutlet Sandwiches
Pork Cutlet Sandwiches are crunchy on the outside, juicy on the inside, and super economical. Dress this sandwich up with my homemade pickled onions or keep it low-key with just a good slather of mayonnaise or Ranch dressing.
We love a pork recipe like this one, or my Pork Cube Steak, for a quick, easy weeknight dinner or lunch.
A Quick Look at the Recipe
- ✅ Recipe Name: Pork Cutlet Sandwiches
- ⏲️ Ready In: Less than 30 minutes!
- 👨👨👦👦 Serves: 4
- 🍽️ Calories: 491 kcal
- 💪 Protein: 43g
- 🥣 Main Ingredients: Pork cutlets, flour, eggs, milk, panko, seasonings, buns
- 💯 Why You’ll Love It: This crispy pork cutlet sandwich is quick, hearty, and delivers that golden, diner-style crunch right from your own kitchen.
At our house, this is the ultimate pork sandwich, and we crave it! You might not be super familiar with pork cutlets. This recipe is going to change all that, so don’t worry.
The first time I tried these pork cutlet sandwiches, my entire family was immediately hooked. Pork cutlets are downright, freakin’ delicious and always a great buy at your local grocery store. And when I tell you they are addictive, I am not kidding in the slightest. Look out! This is your new bad habit.
Bonus: Pork delivers bold, craveable flavor at an affordable price. I’m always serving it up at the house, whether it’s Saucy Cubed Pork, Instant Pot Pork Chops and Rice, or Air Fryer Pork Tenderloin.
Ingredients and Substitutions
For a complete list of all the ingredients, see the detailed recipe card below.
- Pork Cutlets: To serve 4 people, you’ll need 4 cutlets, and they typically weigh 4-5 ounces each. I have found that teenage sons can inhale 4-5 pork cutlet sandwiches (easily!) in one sitting, so be prepared.
- Panko Bread Crumbs: To make these pork cutlets lower in carbs, substitute crushed pork rinds for the panko. If you don’t have bread crumbs or panko on hand for the breading, you can always crush up butter crackers or saltines.
- Flour
- Milk
- Eggs
- Onion and Garlic Powder
- Vegetable or Canola Oil: I suggest vegetable or canola oil because both have a high smoke point and won’t burn. You could also use peanut oil, but steer clear of olive oil or avocado oil for frying.
- For Serving: Hamburger buns, mayonnaise or Ranch dressing, lettuce leaves, dill pickles, sliced tomatoes, and pickled onions. The pickles and pickled onions really add a nice crunchy texture to the sandwiches!
Step by Step Instructions
Step 1: Prepare the breading station with 3 large, shallow bowls. Combine the flour, salt, onion powder, garlic powder, and parsley flakes in one bowl. Whisk together the eggs and milk in the second bowl. Place the panko into the third bowl. Arrange these bowls in order from left to right.
Step 2: Pat the pork cutlets dry with paper towels. Starting with the first cutlet, dredge it in the flour mixture on both sides, shaking off any excess. Next, dredge the floured cutlet in the egg/milk mixture, allowing the excess to drip off into the bowl. Lastly, dredge the cutlet in the panko bread crumbs, gently pressing down with your fingertips until the cutlet is well coated on both sides. Transfer to a plate and repeat the breading process with the remaining 3 cutlets.
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Step 3: In a 12-inch skillet over medium heat, add the oil until it reaches 1/2-inch to 3/4-inch deep in the skillet. Heat the oil until it is hot, about 350 degrees F.
To check if the oil is hot and ready, sprinkle a few breadcrumbs onto the surface of the oil. If it sizzles nicely, the oil is ready for cooking the pork cutlets. Place 1-2 of the breaded cutlets into the hot oil in the skillet, making sure not to crowd the pan. Fry on each side for about 3 minutes, until the cutlets are nicely golden brown.
Step 4: Transfer the cutlets to a wire rack set over a paper towel-lined baking sheet to catch any excess oil. Repeat with cooking the remaining cutlets.
Step 5: While the cutlets are cooking, spread each bun with mayonnaise, then add lettuce leaves, pickles, sliced tomatoes, and pickled onions, as desired. Top with the warm pork cutlets and serve at once.
My Recipe Tips
- I like to make several pork cutlets at a time while I’ve already got my oil hot and ready for cooking. You can double this recipe like I do and store the extra cutlets in the fridge for up to 3 days in an airtight container. This makes it easy to them out as you need them to reheat in the microwave, then add a bun for a quick sandwich.
- If you want to reheat pork cutlets so that they stay nice and crunchy on the outside, use your air fryer. In just a couple minutes, they will be as good as new!
- Pan-fried pork cutlets are the same thing as Schnitzel. Schnitzel is the German word for cutlet, so there you go!
Homemade Pickled Onions for Pork Cutlet Sandwiches
Place 1 large, thinly sliced red onion into a quart jar. Add 1/2 cup red wine vinegar, 1 cup hot water, 1 tablespoon granulated sugar, and 1 teaspoon kosher salt. Cover the jar with a tight-fitting lid and shake well. Let rest for 1 hour, then enjoy as desired. Store in the fridge for up to 5 days.
Pork Cutlet Sandwiches FAQs
Think of pork cutlets as chicken with added flavor. They can be seasoned, floured, and fried, or I often just season my pork cutlets with salt and pepper plus a sprinkle of Italian seasoning.
Add a bit of oil to a nonstick skillet and fry the cutlets for 2-3 minutes per side, until deep golden brown. It’s not quite as heavenly, but darn good! You can add a bun or just eat it as is.
The most important part of a perfect pork cutlet is heating the oil to the right temperature. Once the oil is hot and good, grab some breadcrumbs (or even a bit of flour) between your fingertips.
Sprinkle this over the oil and watch. If the breadcrumbs immediately cause the oil to bubble and sizzle, the oil is ready to receive the pork cutlets. If this isn’t the response you get from the sprinkle of breadcrumbs, wait a bit longer and try it again.
Pork cutlets are boneless pieces of pork (usually from the pork loin or sometimes the leg), and when you buy them, they are already pounded very thin. This makes them very tender and super quick to cook.
You will also love how budget-friendly pork cutlets are. In our area, I can buy 4 pork cutlets at my local butcher shop for right around $3.
THAT, my friend, is a definite bargain and such a good thing when you’re feeding an always-hungry family like mine and trying to keep them well fed and full. We also love how filling and satisfying pork cutlet sandwiches are. Plus, you can dress them up with some nice garnishes if you need to feed company at dinnertime.
Or, if it’s just you and your peeps, you can keep these sandwiches low-key with just meat and buns, pretty much.
What goes well with pork cutlets?
I love serving this dish with my Dill Pickle Pasta Salad. The acid in the pickles really balances this sandwich. It also goes well with my Cucumber, Tomato, and Pasta Salad, especially when the cucumbers and tomatoes are fresh from the garden. Or make some easy Air Fryer French Fries and call it a day!
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Pork Cutlet Sandwiches
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Ingredients
- 4 pork cutlets, Each one about 4 ounces
For the Breading
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley flakes, Optional
- 2 large eggs
- 1/2 cup 2 % milk
- 1 1/2 cups panko bread crumbs
- 1 cup vegetable or canola oil
For Serving the Sandwiches
- 4 hamburger buns
- Mayonnaise or Ranch dressing, To taste
- Lettuce leaves, To taste
- Dill pickle slices, To taste, optional
- Sliced tomatoes, To taste, optional
- Pickled onions. To taste, optional, but highly recommended
Instructions
Bread the Cutlets
- Prepare the breading station with 3 large but shallow bowls. Combine the flour, salt, onion powder, garlic powder, and parsley flakes (if using) in one bowl.1/2 cup all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried parsley flakes,
- Whisk together the eggs and milk in the second bowl. Place the panko into the third bowl. Arrange these bowls in order from left to right.2 large eggs, 1/2 cup 2 % milk, 1 1/2 cups panko bread crumbs
- Pat the pork cutlets dry with paper towels. Starting with the first cutlet, dredge it in the flour mixture on both sides, shaking off any excess.4 pork cutlets,
- Next, dredge the floured cutlet in the egg/milk mixture, allowing the excess to drip off into the bowl.
- Lastly, dredge the cutlet in the panko bread crumbs, gently pressing down with your fingertips until the cutlet is well coated on both sides. Transfer to a plate and repeat the breading process with the remaining 3 cutlets.
Cook the Cutlets
- In a 12-inch skillet over medium heat, add the oil until it reaches 1/2-inch to 3/4-inch deep in the skillet. Heat the oil until it is nicely hot, about 350 degrees F. in temperature. **To know if the oil is hot and ready, sprinkle a few bread crumbs onto the surface of the oil. If it sizzles nicely, the oil is ready for cooking the pork cutlets.1 cup vegetable or canola oil
- Place 1-2 of the breaded cutlets into the hot oil in the skillet, making sure not to crowd the pan. Fry on each side for about 3 minutes, until the cutlets are nicely golden brown.
- Transfer the cutlets to a wire rack placed over a paper towel-lined baking sheet to catch any excess oil that might escape. Repeat with cooking the remaining cutlets.
Dress the Sandwiches
- While the cutlets are cooking, spread each bun with mayonnaise, then add lettuce leaves, pickles, sliced tomatoes, and pickled onions, as desired. Top with the warm pork cutlets and serve at once.4 hamburger buns, Mayonnaise or Ranch dressing,, Lettuce leaves,, Dill pickle slices,, Sliced tomatoes,, Pickled onions.