Crispy Cornbread Fried Pork Cutlets
Thin pork cutlets coated in seasoned cornbread crumbs and cornmeal, then pan-fried until crispy and golden brown. Serve these easy Southern pork cutlets with creamy macaroni and cheese, country gravy, or a drizzle of hot chili honey.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Pan Fried
- Cuisine: Southern Inspired
Ingredients
Scale
- 4 thin boneless pork cutlets, about 4 to 5 ounces each
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup buttermilk
- 1½ cups finely crumbled dry cornbread
- ½ cup yellow cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Vegetable, canola, or peanut oil, for frying
- Hot chili honey, for serving, optional
Instructions
- Place the pork cutlets between two sheets of parchment paper or plastic wrap. Use the flat side of a meat mallet to pound them to an even ¼-inch thickness.
- Pat the pork dry with paper towels. Lightly season both sides with some of the salt and black pepper.
- Place the flour in the first shallow bowl.
- Whisk the eggs and buttermilk together in the second shallow bowl.
- In the third shallow bowl, combine the crumbled cornbread, cornmeal, garlic powder, onion powder, smoked paprika, remaining salt, and remaining black pepper.
- Dredge one pork cutlet in the flour, coating both sides. Shake off any excess flour.
- Dip the floured pork into the buttermilk mixture, allowing the excess liquid to drip back into the bowl.
- Press the pork firmly into the cornbread mixture until both sides are completely coated. Repeat with the remaining cutlets.
- Place the breaded pork cutlets on a clean wire rack and let them rest for 5 to 10 minutes. This helps the coating adhere during frying.
- Pour approximately ¼ inch of oil into a large cast-iron or heavy-bottomed skillet. Heat the oil over medium heat until it reaches 350°F.
- Carefully place one or two cutlets in the hot oil without crowding the skillet. Fry for 2 to 4 minutes per side, or until the coating is crispy and golden brown.
- Transfer the cooked pork to a clean wire rack. Continue frying the remaining cutlets, adjusting the heat as needed to keep the oil close to 350°F.
- Check that the thickest part of each cutlet has reached an internal temperature of 145°F.
- Let the pork rest for at least three minutes. Drizzle with hot chili honey, if desired, and serve immediately.
Notes
- Day-old cornbread works best because it produces dry crumbs that become crisp when fried.
- If your cornbread is fresh and moist, spread the crumbs on a baking sheet and dry them in a 275°F oven for approximately 15 minutes.
- Finely crushed cornbread stuffing mix can be used when leftover cornbread is unavailable.
- Do not use dry cornbread mix as the entire coating because it can taste floury and burn quickly.
- Maintain an oil temperature of approximately 350°F. Cooler oil can make the coating greasy, while hotter oil may burn the cornbread before the pork cooks.
- Fry the pork in batches to prevent the oil temperature from dropping.
- Drain the cooked cutlets on a wire rack instead of paper towels to help keep the bottoms crispy.
- Refrigerate leftovers in an airtight container for up to three days.
- Reheat the pork in a 375°F oven or air fryer until hot and crispy.
Make It Your Own
- Add ¼ to ½ teaspoon cayenne pepper for a spicier coating.
- Mix a few dashes of hot sauce into the buttermilk.
- Drizzle the finished pork with hot chili honey for a sweet and spicy finish.
- Add finely grated Parmesan cheese to the cornbread mixture.
- Serve the cutlets with country gravy, honey mustard, ranch, or barbecue sauce.
- Turn leftovers into sandwiches with soft buns, pickles, coleslaw, and spicy mayonnaise.
Serving Suggestions
Serve these cornbread fried pork cutlets with:
- Creamy macaroni and cheese
- Mashed potatoes
- Country gravy
- Southern green beans
- Coleslaw
- Collard greens
- Creamed corn
- Fried apples
- Buttermilk biscuits
Find it online: https://www.firsthomelovelife.com/cornbread-fried-pork-cutlets/