Breaded Pork Cutlets

Recipe by Angelina Lazzara


Prep time


Cooking Time


Total time



For Angelina, pan-fried pork cutlets are comfort foods she learned from her Sicilian grandmother Rose. Although one key difference is that her grandma did not marinate these in wine, Angelina added this step to impart another level of flavor to enjoy.


  • 1 lb boneless pork chops, thin cut

  • 1 teaspoon salt, divided

  • 1 cup Buttercream Reserve Chardonnay

  • 4-6 Tablespoons olive oil, divided

  • ¼ cup all-purpose flour

  • 1 large egg

  • 2 tablespoons whole milk

  • 1 cup bread crumbs

  • ½ cup grated pecorino romano or parmesan cheese

  • 2 Tablespoons fresh Italian parsley, finely chopped


  • Pound pork chops to approximately ¼ inch thickness and sprinkle both sides with ½ teaspoon salt. Place pork in a shallow baking dish to marinate.
  • Whisk together 2 tablespoons of olive oil and the 1 cup of Buttercream Reserve Chardonnay and pour over pork.
  • Marinate for 30 minutes (up to 1 hour). Place ¼ cup flour in a shallow dish for dredging.
  • Whisk egg with 2 tablespoons of milk in a bowl large enough to dip a cutlet in.
  • In yet a third shallow bowl or dish, combine bread crumbs, grated cheese, parsley, and the remaining ½ teaspoon of salt. Mix well.
  • Remove pork from marinade and pat dry with paper towels.
  • Dip pork cutlets one by one first in flour, covering completely then shaking off any excess, next in egg/milk mixture, and lastly in the bread crumb/cheese mixture.
  • Press bread crumb/cheese mixture onto pork evenly and shake off any excess.
  • Heat 2 tablespoons of olive oil in a cast-iron pan or non-stick skillet over medium-high heat.
  • Cook 2-3 minutes per side in batches of 3- 4 cutlets at a time, adding more olive oil as needed and lowering the heat if browns too quickly. Serve immediately.


    Recipe Credit: Angelina Lazzara