Pork cutlet is a thin portion of pork, commonly cut from the loin or leg and often pounded to an even thickness. It may be boneless or bone-in, depending on the cut. A cutlet can be breaded and pan-fried, grilled or quickly sautéed. In European cookery, a similar thin slice is often called an escalope; the exact cut depends on the butcher’s specification.
Trim and portion the pork evenly, then flatten gently between suitable sheets if a uniform thickness is required. For a breaded preparation, use a standard sequence of flour, beaten egg and breadcrumbs, then shallow-fry until golden and cooked through. Avoid excessive pressure when flattening, which can tear the meat and create uneven portions.
Schnitzel describes a thin cutlet that is typically breaded and fried. Wiener Schnitzel is traditionally made from veal under the protected Austrian designation, while pork schnitzel is a common variation in many countries. Tonkatsu is a Japanese breaded pork cutlet, commonly made with loin or fillet and coated in panko.
Example: prepare a pork schnitzel with fine breadcrumbs and serve with lemon and potato salad, or make tonkatsu with panko and shredded cabbage.
Food-safety note: cook pork cutlets to the required safe internal temperature for the jurisdiction and preparation, and prevent cross-contact between raw pork and ready-to-eat foods.
Chef’s tip: standardise thickness and portion weight so the cutlets cook evenly and food cost remains consistent.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
