These no-egg, no-breading, no deep-frying crispy pork cutlets are your weeknight answer to tonkatsu or Milanese. Thin pork chops, either bone-in or boneless, are seasoned with salt and pepper, then simply pressed into panko bread crumbs before crisping up in a hot, oiled skillet. While any quick-cooking vegetable could be tossed in the brown butter and spooned over the chops, radishes are especially nice for the way they keep their bite even after a trip to the skillet. Whatever you do, don’t forget the lemon.
- 2 bone-in or boneless pork chops (rib or loin), cut 1/2-inch thick (about 6 ounces each)
- Kosher salt and black pepper
- 1 ½ cups panko or fresh coarse bread crumbs
- 3 tablespoons canola oil, plus more as needed
- 4 tablespoons unsalted butter
- 2 tablespoons capers
- 1 bunch radishes, with tops on if you like, cut into quarters
- Flaky sea salt
- 1 lemon, cut into wedges
- Nutritional Information
Note: The information shown is DiningAndCooking.com’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by DiningAndCooking.com
Nutritional analysis per serving (2 servings)
1014 calories; 62 grams fat; 19 grams saturated fat; 1 gram trans fat; 23 grams monounsaturated fat; 9 grams polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 48 grams protein; 169 milligrams cholesterol; 928 milligrams sodium
- Season pork with salt and pepper. Place panko in a rimmed baking sheet or baking dish and season it with salt and pepper. Working 1 at a time, firmly press both sides of each pork chop into the seasoned panko until the chops are evenly and well coated.
- Heat oil in a large skillet (10 to 12 inches) over medium-high heat; it should evenly coat the bottom of the skillet. If it doesn’t, add a bit more oil. Place the pork chops in the skillet and cook until deeply golden brown, like the color of a well-baked croissant, 3 to 4 minutes.
- Using tongs or a spatula, flip pork and continue to cook until well browned on the other side, too, another 2 to 3 minutes. Transfer pork to a plate, platter or cutting board lined with paper towel and season with salt.
- Wipe out skillet and return to the stove over medium-high heat. Add butter, letting it sizzle, brown and foam. Add capers and half of the radishes, seasoning them with salt and pepper. Toss a few times, just to wilt the radish greens, if they’re still on, and to evenly coat the radishes with the brown butter and capers.
- Divide pork chops among plates and nestle butter-tossed radishes and capers alongside, plus remaining raw radishes. Sprinkle with a bit of flaky salt and serve with lemon wedges alongside for squeezing over.