Breaded Pork Cultlets

Recipe by Angelina Lazzara


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My Sicilian grandmother Rose loved these pan fried pork cutlets.  She refused to make them without fresh parsley and I was often tasked with picking some up on my way to her house.  For me, they are comfort food I often make despite the multitude of dirty dishes they produce.  Of course, Grandma did not marinate these in wine.  I added this step, and although Chardonnays are not commonly used to do so, I think it imparts another level of flavor to enjoy.  We especially enjoyed eating these the next day on french bread.  Buon appetito!


  • 1 lb boneless pork chops, thin cut

  • 1 teaspoon salt, divided

  • 1 cup Buttercream Reserve Chardonnay

  • 4-6 Tablespoons olive oil, divided

  • ¼ cup all-purpose flour

  • 1 large egg

  • 2 tablespoons whole milk

  • 1 cup bread crumbs

  • ½ cup grated pecorino romano or parmesan cheese

  •  2 Tablespoons fresh Italian parsley, finely chopped


  •  Pound pork chops to approximately ¼ inch thickness and sprinkle both sides with ½ teaspoon salt.
  • Place pork in a shallow baking dish to marinate.  Whisk together 2 tablespoons of olive oil and the 1 cup of Buttercream Reserve Chardonnay and pour over pork.  Marinate for 30 minutes (up to 1 hour).
  • Place ¼ cup flour in a shallow dish for dredging.  Whisk egg with 2 tablespoons of milk in a bowl large enough to dip a cutlet in.  In yet a third shallow bowl or dish, combine bread crumbs, grated cheese, parsley and remaining ½ teaspoon of salt. Mix well.
  • Remove pork from marinade and pat dry with paper towels.  Dip pork cutlets one by one first in flour, covering completely then shaking off any excess, next in egg/milk mixture, and lastly in the bread crumb/cheese mixture.  Press bread crumb/cheese mixture onto pork evenly and shake off any excess.
  • Heat 2 tablespoons of olive oil in a cast iron pan or non-stick skillet over medium high heat.
  • Cook 2-3 minutes per side in batches of 3- 4 cutlets at a time, adding more olive oil as needed and lowering heat if browns too quickly.  Serve immediately.


    Recipe Credit: Angelina Lazzara