Fork-Tender Pan Fried Pork Cutlets with Ritz Crackers
Pan fried pork tenderloin cutlets are crispy on the outside and so tender and juicy you can cut them with a fork. Pan fried in a flavorful garlic-infused oil and breaded with Ritz cracker crumbs and parmesan, creates the crispiest exterior. Cooking them quickly leaves them tender and juicy. Pound the cutlets for quick cooking so they're ready in a flash.
Ingredients
- 1 ¼ lb pork tenderloin
- Vegetable oil (or olive oil, for frying, about ½ cup)
- Salt and pepper
- 3 cloves garlic (smashed)
- 2 eggs (beaten)
- 1 ½ cups Ritz crackers (crushed)
- 1 cup parmesan cheese (finely grated)
Instructions
- Cut the pork tenderloin into ¾ inch slices. Pound to ¼ inch thickness and season both sides with salt and black pepper.
- Combine the cracker crumbs and cheese and place in a shallow dish or pie plate.
- Whisk eggs and add them to a shallow bowl or pie plate.
- Coat the slices of pork in the egg mixture and then coat both sides in the cracker crumbs. Place on a wire rack and let sit for 10 minutes.
- Add the oil to a large skillet until it's about ¼ inch deep. Add the smashed garlic and heat over medium-high heat for about 2-3 minutes until the garlic starts to brown. Remove it from the oil.
- Add a single layer of pork cutlets to the hot oil and cook about 2 minutes per side or until golden brown and a meat thermometer reads 135º. Remove to a plate and loosely cover with foil while you cook the remaining cutlets.
Barbara's Notes + Tips
- Don’t skip letting the pork chops rest after you bread them. This will help the coating stick really well to the pork so it doesn’t flake off in the hot oil.
- If you don’t have Ritz crackers, you can use saltines or panko bread crumbs, but the flavor of the Ritz crackers is my favorite!
- Pounding the pork chops is critical. Don’t skip this step. If you don’t have a meat mallet, use a rolling pin or wine bottle.
- The garlic can burn quickly, so watch it closely and remove it when it starts to look brown. If the garlic does burn, it’s best to dump out the oil and begin again.
- Don’t overcrowd the skillet. It’s better to cook in batches.
Nutrition
Calories: 414kcal | Carbohydrates: 16g | Protein: 43g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 191mg | Sodium: 704mg | Potassium: 646mg | Fiber: 1g | Sugar: 2g | Vitamin A: 317IU | Vitamin C: 1mg | Calcium: 356mg | Iron: 3mg
