Crispy Panko-Coated Pork Cutlets With White Gravy

Panko-Coated Pork Cutlets With White Gravy Recipe

The Spruce

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
980 Calories
49g Fat
81g Carbs
52g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 980
% Daily Value*
Total Fat 49g 62%
Saturated Fat 7g 37%
Cholesterol 219mg 73%
Sodium 1006mg 44%
Total Carbohydrate 81g 29%
Dietary Fiber 4g 15%
Total Sugars 9g
Protein 52g
Vitamin C 0mg 2%
Calcium 260mg 20%
Iron 6mg 36%
Potassium 661mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These crispy pork cutlets are easy to make and delicious served with a classic white gravy. The recipe calls for the Japanese type of breadcrumb called panko, which has a nice light texture while adding a satisfying crunch. The pork is made following the standard breading procedure where you first dredge in flour, then egg, and finally breadcrumbs, creating a coating that will adhere during cooking.

The simple white gravy is essentially a variation on the classic béchamel sauce, made of a roux with simple seasonings. Drizzle on the crunchy cutlets and serve with roasted vegetables for a complete meal the whole family will love.


For the Cutlets:

  • 4 pork cutlets

  • 1 cup all-purpose flour

  • 1 teaspoon paprika

  • 1 teaspoon kosher salt

  • 1 large egg, beaten

  • 1 1/2 cups panko breadcrumbs

  • 1/2 cup safflower oil, or another high-heat oil

For the Gravy:

  • 1 tablespoon all-purpose flour

  • 1 1/2 cups milk, more as needed

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

Make the Cutlets

  1. Gather the ingredients.

    Panko-coated pork cutlets ingredients
     The Spruce
  2. With a meat mallet or some other heavy object, flatten the pork cutlets until they are about 1/4-inch thick.

    Flatten the pork cutlets
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  3. In a shallow dish, combine the 1 cup flour, paprika, and salt. In a second dish, place the beaten egg, and put the panko in a third dish. Line up the 3 separate shallow dishes next to each other. Have a foil-lined baking sheet or baking dish ready.

    Prepare bowls with ingredients to bread pork cutlets
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  4. For each pork cutlet, begin by dredging it in flour.

    Dredge pork cutlet in flour
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  5. Then dip it in the egg.

    Dip pork cutlet in egg
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  6. Finally, coat in panko.

    Coat pork cutlet in panko
    The Spruce
  7. Then place on the baking sheet and chill in the fridge for 15 minutes.

    Pork cutlets on the baking sheet
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  8. Heat about 1/4-inch of oil in a heavy-bottomed sauté pan. Toss a few crumbs of panko into the oil—when they sizzle the oil is ready.

    Heat oil in a heavy-bottomed sauté pan
     The Spruce
  9. Fry the pork cutlets for 1 to 2 minutes, until golden brown on the bottom, and then flip and repeat. If your pan is small, work in batches rather than overcrowd the pan.

    Fry the pork cutlets
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  10. Remove the pork cutlets to paper towels or a rack set over a baking sheet to drain excess oil.

    Remove the pork cutlets to paper towels
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  11. Keep warm while you make the white gravy.

Make the Gravy

  1. Gather the ingredients.

    White gravy ingredients
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  2. Drain all but about 1 tablespoon of oil from the pan. Stir in the 1 tablespoon flour until it forms a paste. Heat for 1 to 2 minutes over low heat, stirring frequently.

    Flour and oil mixture
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  3. Meanwhile, warm the milk in a saucepan or in the microwave until it is hot, but don't let it boil.

    Warm the milk in saucepan
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  4. Gradually whisk the hot milk into the flour mixture, and increase the heat to medium.

    Whisk the hot milk into the flour mixture
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  5. Heat the gravy until it thickens, about 5 minutes. If the gravy seems too thick, you can add a little more milk if necessary. Season to taste with salt and a generous amount of freshly ground black pepper.

    Heat the gravy until it thickens
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  6. Sauce the pork cutlets with the white gravy and serve immediately. Enjoy.

    Crispy panko-coated pork cutlets with white gravy recipe
     The Spruce


  • To keep the pork chops tender and juicy, be careful not to overcook them. Pork is done when the internal temperature reaches 145 F.

Pork Cutlets vs. Pork Chops

A pork cutlet is boneless and thinner, so it cooks faster, making it the perfect choice for a quick dinner. On the other hand, a pork chop is thicker and on the bone, or boneless. Both of these cuts of meat are from the loin area of the pig.