- 10 minutes
- 20 minutes
Breaded pork cutlets are a stable in most Southern households. So simple to make and extremely flavorful.
- Use 3 (9-inch) pie plates for the flour, buttermilk/egg mixture and bread crumb mixture. Place flour in one pie plate, whisk together buttermilk and the egg in another pie plate. Then combine the breadcrumbs, corn flake crumbs, and seasonings in the third pie plate.
- Place the pork chops in flour. Shake the excess off. Dip into the buttermilk/egg mixture. Drip off any excess and press into the seasoned bread crumb mixture.
- In a large cast iron skillet, over medium, heat the olive oil and butter. Once bubbling and very hot, add the coated pork chops. Brown on both sides, about 2-3 minutes per side.
- Place the browned pork chops on a parchment lined half sheet pan and bake in a preheated 375 degree oven for about 15 minutes, or until cooked all the way through. Let rest 5 minutes before slicing.