Pan-Fried Pork Cutlet, plus Garlic

Juicy Pork Schnitzel-Style Cutlets Without the Breadcrumbs: If you love the idea of pork schnitzel for dinner, but want to skip the breadcrumbs, this easy Pan-Fried Pork Cutlet with Garlic is about to be your new favorite weeknight staple. It's juicy, tender, and full of flavor — no deep frying or dredging station required – and the whole thing takes less than ten minutes.

Breading-Free Pork Cutlets with Big Flavor: We pan-sear thin pork cutlets with a bit of seasoning (and a lot of garlic) and a hot skillet to create a golden crust without the breading. It's quicker, lighter, and still delivers all that savory satisfaction schnitzel lovers crave — solid with lemon, herbs, or your favorite sauce on the side!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Pan-Fried Pork Cutlet with Garlic

Juicy, thin-sliced pork cutlets are pan-fried without breading for a faster, lighter version of schnitzel. Crispy on the outside, tender inside — and ready in minutes.

These pan-fried pork cutlets are thin, juicy, and seared to golden perfection — no breading required! Cooked in garlic and butter with a splash of lemon, they're full of bold, savory flavor and ready in minutes. Our goal was a lighter, faster alternative to schnitzel that doesn't sacrifice taste – like this good schnitzel we order when we're in Heidelberg at Schnitzelbank.

Unbreaded Pork Cutlet Ingredients

To make this recipe, we will need the following:

• 1½ lbs boneless pork chops, pounded extra thin (about ¼ inch): Thin pork chops cook quickly and evenly, giving you a juicy, tender interior and a beautiful sear without needing breading. Pounding them ensures even thickness and helps prevent overcooking.
• 1½ teaspoons kosher salt (or to taste): Enhances the natural flavor of the pork and balances the richness of the butter. Kosher salt dissolves well and is easy to control when seasoning meat.
• ½ teaspoon black pepper: Adds a gentle heat and earthy bite that rounds out the savory profile of the dish.
• 2–3 tablespoons Italian herb seasoning blend: A blend of dried herbs (like oregano, basil, thyme, and rosemary) that brings depth and an aromatic, Mediterranean-inspired flavor to the pork.
• 6–8 garlic cloves, minced: Garlic infuses the butter and meat with bold, savory flavor. As it cooks, it mellows and sweetens, adding richness to every bite.
• 3–4 tablespoons butter (for frying, more if needed): Butter gives the pork a golden, flavorful crust and creates a rich base for the pan sauce. It also helps carry the flavor of the garlic and herbs.
• 1 tablespoon fresh lemon juice (plus more for serving): A splash of acidity brightens the dish and cuts through the richness. It balances the flavors and adds a fresh finish that makes the pork feel lighter and more vibrant.

Steps to Pan Fry Pork Cutlet in Garlic Butter

Once you've gathered your ingredients, we will use the following method:

Pound Thin

Pound pork as thin as possible. Season generously with salt and pepper.

Pan Fry

Heat pan. Add butter and melt, then add pork. Cook for 2-3 minutes per side, until well browned.

Deglaze

Remove from heat and add lemon juice to deglaze. Serve Immediately with garlic and buttery sauce.

Kitchen notes

Use thin cuts: Boneless pork chops or cutlets about ¼ inch thick work best — they cook fast and stay juicy. Pound them lightly if needed for even thickness.

Pat the pork dry: Removing excess moisture helps you get a good sear and avoids steaming the meat in the pan.

Season generously: Without breading, seasoning is key. Salt, pepper, garlic powder, smoked paprika, or your favorite spice rub all work great.

Preheat your skillet: A hot pan is essential for getting that beautiful golden crust. Let your pan heat for a couple minutes before adding oil and pork.

Don't overcrowd the pan: Give each cutlet some space so they sear properly. Cook in batches if needed.

Let them rest: After cooking, rest the pork for 3–5 minutes so the juices redistribute and stay in the meat.

Deglaze for extra flavor: After cooking, you can splash a little broth, wine, or lemon juice in the pan and scrape up the brown bits to make a quick pan sauce.

Garlic Pork Cutlet Recipe Swaps

If you're short an ingredient or want to switch things up, our suggestions:

Pork cutlets Swap: Thin-sliced chicken breast or boneless turkey cutlets also work well with this method.

Seasonings Swap: Try Italian seasoning, Cajun blend, lemon pepper, or your favorite dry rub to mix things up.

Butter for pan-frying Swap: Use avocado oil, canola, or olive oil for richness and browning.

Lemon juice (for serving) Swap: A splash of apple cider vinegar, white wine, or balsamic glaze can add acidity and brightness.

Fresh herbs (optional garnish) Swap: Use parsley, thyme, rosemary, or chives — or skip entirely for a simple finish.

Pan Fried Pork Cutlet FAQs

What cut of pork should we use for this recipe?

Boneless pork chops are ideal. Look for center-cut or loin chops, and make sure they're sliced thin or pounded to about ¼ inch thick so they cook quickly and evenly.

Do we need to bread the pork cutlets?

Nope! This recipe skips the breading entirely. You'll still get a beautiful sear and golden crust from the seasoned pork cooked in butter — lighter, faster, and less mess.

How Do we keep the Pork from drying out?

Use thin, evenly pounded cutlets and don't overcook. 2–3 minutes per side in a hot pan is usually enough. Let the pork rest for a few minutes after cooking to keep it juicy.

Can we make this recipe ahead of time?

It's best fresh from the pan, but you can pound and season the pork in advance and refrigerate it until ready to cook (up to 24 hours). Leftovers reheat well in a skillet or air fryer.

What should we serve with pan fried pork cutlets?

These cutlets pair beautifully with mashed potatoes, roasted veggies, lemony greens, or rice. For even more flavor, serve with a drizzle of pan sauce, chimichurri, or garlic butter.

Can we use a different protein?

Yes! This method also works great with boneless, skinless chicken breasts or thin turkey cutlets. adjust cooking time based on thickness.

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Ingredients

• 1½ lbs boneless pork chops, pounded extra thin (about ¼ inch)
• 1½ teaspoons kosher salt, or to taste
• ½ teaspoon black pepper
• 2 –3 tablespoons Italian herb seasoning blend
• 6 –8 garlic cloves, minced
• 3 –4 tablespoons butter, for frying, more if needed
• 1 tablespoon fresh lemon juice, plus more for serving

Method

1. Pound pork chops between two pieces of parchment or plastic wrap until about ¼ inch thick. Pat dry with paper towels. Season both sides generously with salt, pepper, and Italian herb seasoning.
2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once hot and foamy, add the minced garlic and stir for about 30 seconds until fragrant (don't let it brown).
3. Add 2–3 cutlets at a time (don't overcrowd the pan). Cook for 2–3 minutes per side, or until nicely browned and cooked through. Add more butter between batches if needed.
4. After all cutlets are cooked, return them to the pan, lower heat, and drizzle with lemon juice. Spoon pan juices over the top and simmer for 1–2 minutes to finish.
5. Plate immediately with extra lemon wedges and fresh herbs if desired.