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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: I pan-sear thin pork cutlets with just 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 — perfect with lemon, herbs, or your favorite sauce on the side!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
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. My goal was a lighter, faster alternative to schnitzel that doesn’t sacrifice taste – just like this amazing schnitzel I order when I’m 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.
When flipping to second side, add garlic and herbs. We don’t want the garlic to overcook.
Deglaze
Remove from heat and add lemon juice to deglaze. Serve Immediately with garlic and buttery sauce.
Tips and Tricks for Perfect Pan Fried Pork Cutlets
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
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.
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.
Use thin, evenly pounded cutlets and don’t overcook. Just 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.
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.
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.
Yes! This method also works great with boneless, skinless chicken breasts or thin turkey cutlets. Just adjust cooking time based on thickness.
What to Serve with Pan Fried Pork Cutlets
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Pan-Fried Pork Cutlet with Garlic
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
Instructions
Prepare the pork cutlets:
- 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.
Heat the pan:
- 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).
Pan-fry the cutlets:
- 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.
Deglaze and finish:
- 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.
Serve:
- Plate immediately with extra lemon wedges and fresh herbs if desired.
Notes
- Serve with mashed potatoes, roasted vegetables, or a crisp green salad.
- For extra flavor, add a splash of white wine or broth when finishing the pan sauce.
- Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet.
