A fresh take on the midweek classic
There’s a special satisfaction in pulling off a proper crumbed cutlet on a weeknight. Juicy in the centre, golden on the outside, it’s comfort food that still feels smart. The gremolata version takes that up a notch: lemon zest, garlic, and parsley stirred through the crumbs just before cooking for a burst of fresh flavour.
This isn’t an hours-long meal; with a few smart steps, it’s ready in under half an hour. Pork cooks faster than beef, and at 2.5 centimetres thick, a cutlet gives you that perfect ratio of crust to tenderness. The result is what Australian Pork calls “quick cooking with maximum flavour” — a classic Aussie dinner that fits neatly between school pickup and a quiet glass of wine. Australian Pork, 2024
What makes a pork cutlet perfect for weeknights
Not all cutlets are equal. For even cooking and consistent juiciness, go for those trimmed to about 200–250 grams each. Rind removed, bone in, fat edge intact — that’s the balance between flavour and efficiency. The rindless finish speeds up the sear, while the fat edge bastes the meat naturally as it renders.
Pork’s mildness is what makes it so versatile. Its lean texture loves a kick of citrus and herbs, giving you that “bright, modern” feel SBS Food is known for. Lemon-parsley flavours cut through the richness, bringing a freshness that keeps you reaching for the next bite. SBS Food, 2024
When buying, talk to your butcher. Ask for loin cutlets with the rind off and the bone cleaned (“Frenched”). They’ll cook evenly, look great, and make you feel like you’ve done something special for dinner without any extra effort.
The pan-frying method that keeps the crumb crisp and the meat juicy
Good pan control makes or breaks a crumbed cutlet. Start by heating a splash of neutral oil in a heavy-based pan. Place the cutlets on their sides first to render that thin fat edge — this adds flavour to the oil and prevents the crumb from soaking up too much grease. Then cook each side for 2–3 minutes until golden. RecipeTin Eats, 2025
To finish, transfer them to a warm 180 °C oven for five minutes. This even heat brings the internal temperature to 62–65 °C — the sweet spot for juicy, slightly pink pork according to CSIRO’s food safety guidelines. CSIRO, 2024
Tip: Don’t overcrowd the pan. Too many cutlets drop the temperature and make the crumbs soggy. Work in batches, keeping cooked ones warm in the oven while the next batch browns.
The gremolata crumb – fresh herbs meet golden crunch
The magic here lies in timing. Mix the gremolata — lemon zest, garlic, parsley — into the breadcrumbs just before you coat the meat. This keeps the zest oils sharp and aromatic, giving your finished cutlet that fresh pop as soon as you cut into it. SBS Food, 2024
Texture is the other hero. RecipeTin Eats recommends panko breadcrumbs because they absorb less oil and stay lighter, but if you’ve got fresh day-old bread, blitz it roughly and you’ll get a softer, almost rustic crunch. RecipeTin Eats, 2025
Want to mix it up? Swap parsley for basil, add a sprinkle of parmesan, or toss in chilli flakes for a little heat. The gremolata base is flexible enough to suit whatever herbs are in the fridge.
The crumbing process that actually sticks
Everyone knows the sequence — flour, egg, crumb — but the real trick is in the details. Pat the pork dry before you start, so the flour clings evenly. Shake off any excess flour, dip in beaten egg, then coat in the gremolata crumbs, pressing firmly so they adhere. Australian Pork, 2024
Here’s the game changer: chill the crumbed cutlets for at least 15 minutes before cooking. This helps the coating set and prevents it from sliding off in the pan. Professional kitchens never skip this step, and once you’ve seen how well it works, you won’t either.
Quick recap:
- Dry, flour, shake.
- Dip, coat, press.
- Chill before frying.
Source: Australian Pork, 2024
Serving ideas: fresh sides that balance richness
Crumbed pork is rich, so you’ll want something lively alongside it. A lemony rocket salad does the trick — peppery, bright, and quick to assemble. Add shaved parmesan and toasted pine nuts for texture. SBS Food, 2024
If you’re after something more substantial, roasted potatoes or a herbed couscous are natural fits. They pick up the Italian vibe of the gremolata without adding heaviness.
For drinks, the Australian Wine Research Institute suggests pairing light-bodied reds like Pinot Noir or crisp whites like Vermentino with pork dishes featuring citrus and herbs. Both wines handle the zesty crumb beautifully. AWRI, 2024
Butcher’s and cook’s final tips
Your butcher will tell you: pork loin cutlets are the safest bet for tenderness and shape. Look for light pink flesh with just a touch of marbling — too much fat and you’ll lose the delicate texture; too little and it’ll dry out. MLA, 2025
Once cooked, rest the cutlets for at least three minutes. It’s tempting to dig straight in, but patience here means the juices redistribute and every slice stays moist. According to Australian Pork, a rested cutlet keeps its flavour longer and tastes better reheated the next day. Australian Pork, 2024
Finish with a final squeeze of lemon and a sprinkle of fresh herbs. Simple, bright, and done — a midweek dinner that feels effortless but tastes like care went into it.
Ingredients
- 4 Thick (about 250g each) pork cutlets
- ¼ cup Plain flour
- 2 Eggs
- 1 ¼ cup Panko breadcrumbs
- ½ cup Parmesan (finely grated)
- ¼ cup Flat-leaf parsley leaves (finely chopped)
- 1 tablespoon Lemon zest (finely grated)
- Olive oil (for shallow frying)
- Rocket salad and lemon wedges (to serve)
Gremolata drizzle
- ¼ cup Flat-leaf parsley (finely chopped)
- 1 clove Garlic (finely minced)
- 1 tablespoon Lemon zest (finely grated)
- 2 tablespoon Olive oil
Instructions
- Preheat oven to 180˚C/160˚C fan-forced.
- Place flour onto a plate and season with salt and pepper. Lightly whisk eggs in a shallow bowl. Combine breadcrumbs, parmesan, parsley and lemon zest in a shallow bowl.
- Dust each pork cutlet with flour, dip into egg and evenly coat in breadcrumb mixture, pressing the crumb mixture into the pork. Place on a tray and chill for 20 minutes.
- Meanwhile, to make gremolata drizzle, combine all ingredients in a bowl. Set aside.
- Heat ½cm oil in a large frying pan over medium-high heat. Add pork and cook for 2-3 minutes on each side or until golden. Transfer pork to a rack over a baking tray lined with baking paper. Bake for 8-10 minutes or until just cooked through.
- Serve pork with rocket salad and lemon wedges.
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