You don’t have to bread the pork chops before cooking them in the air fryer. You can use boneless or bone-in pork chops and make dinner in just 15 minutes. Serve with your favorite sides for a quick weeknight meal that tastes like you went to a fancy restaurant.
Crispy, golden breaded pork cutlets are certainly delicious. However, breading isn’t necessary to achieve tender, juicy and flavorful results. With the right prep and cooking techniques, you can enjoy sensational unbreaded pork cutlets, no breadcrumbs required.
In this guide, I’ll explain everything you need to know for cooking mouthwatering pork cutlets without breading. Let’s get started!
What Exactly are Pork Cutlets?
Pork cutlets are thin tender cuts of meat sliced from the loin or leg of the pig. They are naturally lean and mild in flavor.
When selecting cutlets for cooking, look for pieces that are:
- About 1⁄2 inch thick
- Pale pink in color
- Evenly sized for even cooking
- Minimal fat or gristle
Thinner cutlets cook up quickly and stay nice and tender Now let’s get into prepping them
Proper Prep is Key for Great Results
Before cooking, take a few minutes to prep your pork cutlets. This makes a big difference in the finished texture.
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Trim – Use a sharp knife to trim off any excess fat or silver skin.
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Pound – Gently pound the cutlets to an even 1⁄2 inch thickness. This tenderizes the meat.
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Season – Sprinkle both sides with salt, pepper and any other seasoning.
With the cutlets prepped, it’s time to decide on a no-breadcrumb coating.
Flavorful Options for Coating Without Breadcrumbs
You have several options for adding flavor and texture without using breadcrumbs.
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Flour – Lightly coat cutlets in flour, seasoned with salt and pepper. Shake off any excess.
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Eggs – Dip cutlets in beaten eggs, then return to flour. Fry for a delicate crust.
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Pork Rinds – Finely crush pork rinds and use as coating in place of breadcrumbs.
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Spice Rubs – Coat cutlets in dry spice rubs, like chili powder, paprika or Italian seasoning.
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Marinades – Marinate cutlets in oil-based mixtures for added flavor.
Now let’s get into the best cooking methods for unbreaded cutlets.
Pan-Frying Juicy, Golden Pork Cutlets
Pan-frying is a quick and easy way to cook up tender, delicious pork cutlets without breading.
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Use High Heat – Heat 1⁄4 inch oil in a skillet over medium-high heat. Use oil with a high smoke point.
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Brown Well – Add cutlets and fry 2-3 minutes per side until nicely browned. Take care not to overcrowd the pan.
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Check Doneness – Cutlets are done when firm and just slightly pink inside, around 145°F internal temperature.
The high heat gives them a crispy exterior while keeping the interior juicy.
Baking Crisp Oven-Baked Pork Cutlets
For a lower-fat option, baking is a great choice.
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Bring to Room Temp – Allow chilled cutlets to stand at room temperature as oven preheats.
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Use a Rack – Place cutlets on a wire rack set over a baking sheet. This allows air circulation.
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Bake at 400°F – Bake for 10-12 minutes until browned, crisp and 145°F internal.
The rack prevents steaming and allows the cutlets to bake up crispy outside with a moist interior.
Grilling Plump, Juicy Pork Cutlets
Grilling imparts delicious charred flavor.
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Oil Grates – Lightly brush grates with oil to prevent sticking. Use medium-high heat.
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Flip Frequently – Grill cutlets 4-5 minutes per side, flipping every 2 minutes for even browning.
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Check Doneness – Cutlets are done at 145°F internal temperature. Allow to rest 5 minutes before serving.
Take care not to overcook, as grilled cutlets can dry out quickly.
Delicious Pairings and Serving Suggestions
Breaded or not, pork cutlets pair well with an array of flavors. Consider:
- Tangy citrus sauces or salsas
- Savory mushroom gravies or pan sauces
- Zippy mustard or horseradish
- Fresh herb pesto or chimichurri
Warm German potato salad, buttered noodles or rice pilaf make excellent accompaniments.
For easy appetizers, slice cooked cutlets thin and serve on toasted baguette rounds topped with flavorful ingredients.
Storing and Reheating Leftover Pork Cutlets
Have leftover pork cutlets? Here are some storage and reheating tips:
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Allow cutlets to cool fully before refrigerating in a covered container. Use within 3-4 days.
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To freeze, wrap cutlets tightly in plastic wrap or foil and freeze up to 3 months. Thaw overnight in fridge before using.
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Reheat in a hot skillet or oven until heated through, about 5 minutes per side. Microwave to reheat one serving.
With proper storage, leftovers can be just as delicious as the freshly made dish!
Cooking Pork Cutlets Without Breading is Simple
Crispy breaded cutlets may be classic, but breading is not required to achieve delicious results. With the right prep, seasoning and quick cooking methods like pan-frying, baking or grilling, you can enjoy incredibly flavorful pork cutlets without extra carbs or mess.
The key is proper thinning, seasoning and avoiding overcooking. In no time, you’ll be able to whip up juicy, browned cutlets that please the whole family. Dress them up with tasty sauces and pairings.
For more easy pork recipes, check out:
- Simple Oven-Baked Pork Chops
- Skillet Apple Cider Pork Chops
- Garlic and Herb Marinated Pork Tenderloin
Now you have all the know-how for cooking mouthwatering unbreaded pork cutlets. Go ahead, give the breadcrumbs a rest!
What Makes This Recipe Great
What can’t an air fryer do? I’ve used it to cook frozen shrimp, halibut, and even filet mignon, and every dish tastes better than I thought it would. My newest recipe is no different. These air fryer pork chops (no breading!) are juicy, tender, and perfectly crisp.
Since I can’t eat gluten, shake-and-bake pork chops are a thing of the past for me. It was so much fun to come up with new ways to spice up plain pork chops! I know you’ll love the recipe I came up with!
It only takes 15 minutes to prepare, cook, and serve this dinner. The marinade is made of coconut aminos, olive oil, and a few simple spices. With minimal cleanup and easy sides, this recipe is such a winner!.
Mary’s Tips & Tricks
- Pork chops with bones take up to 15 minutes longer to cook in an air fryer. After 6 minutes, flip the chicken and cook for another 6 to 9 minutes, or until the internal temperature reaches 145F.
- An ideal time to cook pork chops is 15 minutes before putting them in the oven.
This recipe goes so well with a number of easy, healthy side dishes. As I did, I served them with roasted potatoes and green beans. But here are some other great, easy sides you could try:
- Keep leftovers for up to three days in a container that won’t let air in. Put them back in the air fryer and coat the basket with a little olive oil cooking spray.
If your pork is tough, it’s most likely because they are overcooked. Cooking to an internal temperature of 145F is the perfect temperature for juicy, tender pork chops. Watch the pork chops carefully and change the cooking time if they are very thin. If they get too done, they will be tough.
It depends on the thickness of the pork chop and whether they are boneless or bone-in. For boneless, 9 to 12 minutes is just about perfect. For bone-in, it could be up to 15 minutes.
Instead of breading the pork, this recipe says to marinate it in olive oil and coconut aminos and then add some spices. The air fryer does a great job of getting the outside skin as crispy as breading, but without the breading.
Spoil Yourself with this Irresistible Fried Pork Cutlet Recipe
FAQ
Is it better to bake or pan fry pork chops?
Should I fry pork chops in butter or oil?