Nutrition balance score
Great
Glycemic Index
70
High
Glycemic Load
33
High
Nutrition per serving
Calories449.5 kcal (22%)
Total Fat10.5 g (15%)
Carbs46.7 g (18%)
Sugars1.3 g (1%)
Protein39.6 g (79%)
Sodium355.7 mg (18%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Butterfly each chop and pound to 1/3-inch thick. Season with salt and pepper.
Step 2
Put flour, eggs and Panko in 3 separate bowls. Dip pork cutlet in the flour, then in the egg, and then in the Panko, pressing to help the crumbs adhere.
Step 3
In a large skillet, heat 1/2 inch of oil until shimmering. Add cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels.
Step 4
Add parsley to the skillet and cook, stirring until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper-towel lined plate and sprinkle with salt. Garnish pork with the parsley.
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