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Pork Cutlets

  • Icon Dificult Easy
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  • 1 Lb. of Prime Pork Cutlets, sliced thin (about 6-7)
  • 1 Cup of Italian Seasoned Bread Crumbs
  • 1/2 Cup of Pecorino Romano Cheese
  • 1 Teaspoon of Thyme
  • 2 Eggs
  • 1/4 Cup of Milk
  • 1 Teaspoon of Garlic Powder
  • Salt and Pepper to taste
  • Oil for Shallow Frying (Extra Virgin, Safflower, or Vegetable work great)


  1. Using two separate containers or shallow dishes, mix bread crumbs, cheese, and thyme in one. In the other beat eggs with milk, garlic powder, and salt and pepper.

  2. Coat one cutlet at a time into egg wash and then the breadcrumbs and lay on a tray until all cutlets are coated evenly.

  3. Set Blackstone Griddle to medium low heat or about 350 degrees.

  4. Using a squirt bottle, drizzle oil into a spot the size of your cutlet and place cutlet into oil. Repeat for each cutlet. Cook about 2-3 minutes or until golden brown (cooking time depends on thickness of pork, if thicker start with lower heat and cook longer).

  5. Drizzle oil over cutlet before flipping to cook the other side, another 2-3 minutes until golden brown. You may need to lift cutlet using tongs or spatula and squirt a little extra oil under.

  6. Place on cooling rack and sprinkle a little coarse sea salt and pecorino cheese.


*Egg wash can be substituted with 1/2 cup mayo seasoned with garlic powder salt and pepper to coat pork before breadcrumb mixture. For easy coating use a plastic storage bag.


  1. Add a thick piece of mozzarella to pork when you flip pork in step 5 so it melts on.
  2. Griddle sourdough bread, spreading a thin layer of mayo on the outside of the bread and toast until golden.
  3. Assemble bread, spring mix, red onion, tomato, balsamic glaze, pork drizzling extra virgin olive oil and slating the tomato.

Recipe by Nathan Lippy 

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