Southern Fried Pork Cutlets
Thin, tender pork cutlets dredged in seasoned flour and pan-fried in a cast iron skillet until golden and crispy. This is the kind of weeknight supper that has graced Southern tables for generations — simple, satisfying, and ready in under 30 minutes.
Equipment
- 12-inch cast iron skillet
- Meat Mallet or Rolling Pin
- Shallow Bowl or Pie Plate
- Wire cooling rack
- Sheet Pan
- Instant-read thermometer
Ingredients
Pork Cutlets
- 2 lb boneless pork loin sliced into 1/2-inch cutlets
- 1 cup buttermilk
- 1 tsp hot sauce Crystal or Tabasco
Seasoned Dredge
- 1.5 cup all-purpose flour
- 1 tsp kosher salt
- 1 tsp black pepper freshly ground
- 1 tsp garlic powder
- 0.5 tsp paprika
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper optional
For Frying
- 0.5 cup vegetable oil or lard for pan-frying
Instructions
Prepare the Cutlets
- Slice the pork loin crosswise into 1/2-inch thick cutlets. Place each cutlet between two sheets of plastic wrap or wax paper and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
- Combine the buttermilk and hot sauce in a shallow bowl. Add the pork cutlets, turning to coat, and let them soak for at least 10 minutes while you prepare the dredge.
Season and Dredge
- In a separate shallow bowl or pie plate, whisk together the flour, salt, black pepper, garlic powder, paprika, onion powder, and cayenne pepper until evenly combined.
- Lift each cutlet from the buttermilk, let the excess drip off, then press firmly into the seasoned flour on both sides. Shake off any loose flour and place on a wire rack. Let the dredged cutlets rest for 5 minutes so the coating sets.
Fry the Cutlets
- Heat the oil or lard in a 12-inch cast iron skillet over medium-high heat until it reaches 350°F (175°C), or until a pinch of flour sizzles immediately when dropped in.
- Working in batches of 2-3 cutlets (do not crowd the skillet), fry for 3-4 minutes per side until deep golden brown and the internal temperature reaches 145°F (63°C).
- Transfer the cooked cutlets to a wire rack set over a sheet pan to drain. Season lightly with a pinch of salt while still hot. Let rest 3-5 minutes before serving.
Nutrition
Calories: 412kcalCarbohydrates: 22gProtein: 38gFat: 18gSaturated Fat: 4gCholesterol: 105mgSodium: 620mgPotassium: 540mgFiber: 1gSugar: 2gVitamin A: 120IUVitamin C: 1mgCalcium: 55mgIron: 3mg
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