Crispy Pork Cutlets on the Blackstone Griddle

bread crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko provides a lighter texture, while crushed crackers can be more economical.

pork cutlets

🥗Healthier: chicken cutlets

💰Cheaper: pork loin

Chicken is a leaner option, and pork loin can be more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

Cut the pork tenderloin into sections.

Pound the pork sections super thin using a meat mallet.

In a bowl, mix together eggs, Pecorino Romano cheese, and Tuscan herb seasoning.

On a baking sheet, spread seasoned bread crumbs and add garlic powder, onion powder, paprika, and parsley flakes.

Coat the pounded pork in the egg mixture, then pat the breadcrumb mixture onto the cutlets.

Set the coated cutlets aside on a piece of parchment paper.

Heat vegetable oil on the Blackstone griddle.

Lay the pork cutlets into the hot oil and shallow fry on both sides for a few minutes until golden and crispy.

Transfer the cooked cutlets to the warming rack on the Blackstone to drain excess oil.

Sprinkle the cutlets with flaky salt and top with fresh grated cheese and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens