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  1. Monique says

    I am excited to say Vermont is getting a Trader Joe..about 3 hrs from our home..but we will go:)
    There now that I have mentioned my elation:)
    I can move on to your cutlets..they look perfecto!
    I like Panko..and have never rested what I make after on a rack .So next time things like this go in the oven..on a rack:)

    Reply

    • Madonna
      Ms. Lemon says

      Thanks Monique. The rack keeps them from getting soggy and losing the coating, and the oven keeps them crisp and they rest which causes them to reabsorb their juices. Thanks for commenting. I am always thrilled to hear from you.

      Reply

  2. Sam @ My Carolina Kitchen says

    Great tips with the drying rack and the grapeseed oil. I keep a bottle in my refrigerator always and use it when I cook fish as well. Often olive oil is too heavy to use with fish. We love panko and use it quite often. You feel as if you’re eating fried food when you’re not. What’s not to love about that!
    Sam

    Reply

    • Madonna
      Ms. Lemon says

      Thanks Sam. I keep my grapeseed in the frig also. I don’t need much and it keeps longer in there. Great idea with the fish since it has a higher smoke point. Thanks for stopping by.

      Reply

  3. Karen – New England – I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.
    Karen (Back Road Journal) says

    I love using panko…they give such a nice crunch. It looks like you had a terrific meal.

    Reply

  4. kitchenriffs
    John@Kitchen Riffs says

    Great dish! I often use panko for breading things — love its texture. Terrific idea just to cook big cutlets, then cut them into serving-size pieces. I’ve wondered about that, but have never gotten around to trying it. I definitely will! Good post — thanks.

    Reply

    • Madonna
      Ms. Lemon says

      Thanks John. These turned out well in my opinion. I think the best tip was the oven rack, it helps the panko stay crispy. Thanks so much for stopping by John, I appreciate you. 🙂

      Reply

    • Madonna
      Ms. Lemon says

      Stephanie, thank you for stopping by. Be sure to season all aspects, the pork, the flour, the panko. If you do have some of the panko fall off it will still taste good. I think your little one will enjoy. Let me know if you do make it.

      Reply

  6. Rattlebridge Farm says

    Your picture on FF called out to me–we love pork and panko, so I can just imagine combining the two. Thanks for gracing FF with another winning recipe. I left a message on the Beatrix Potter post–don’t know if you saw it. I found Miss Potter on Amazon and streamed it that same day. Thanks so much for suggesting that film!

    Reply

    • Madonna
      Ms. Lemon says

      Thanks so much Michael. Let me know if you try this and if you have any tips we can add to make it better.

      I hope you liked the movie as much as I did. I thought Renée Zellweger did an excellent job as Mrs. Potter.

      M~

      Reply

  8. Miz Helen
    Miz Helen says

    Your Panko Crusted Pork Cutlet is outstanding and what a lovely presentation, I am pinning this for a very special meal. Thank you so much for sharing with Full Plate Thursday today, it is great to have you at the party. Hope you have a very special week and come back soon!
    Miz Helen

    Reply

  9. leiabushman – United States – Leia is the home cook behind the blog Eat It & Say Yum. She was raised on the West Coast but currently resides in Montana. Her love of cooking and baking was nurtured at a young age when she started helping her mom with catering weddings, and parties. Now she enjoys cooking for her family and friends, while taking care of her husband and 4 kids, and managing her growing food blog. She gravitates towards recipes that will please her whole family, but also enjoys the fancy foods for more special occasions.
    Leia @ Eat It & Say Yum says

    Looks delicious! Found you on the Say G’day linky party. Have a great weekend!

    Reply

    • Madonna
      Ms. Lemon says

      Thanks Chris. I really like the crispness also. It really is a meal over a salad. Or under, if you like it that way. Thanks for stopping by.

      Reply

  13. Penny says

    Love all of your tips. I have been using Panko a lot lately. I didn’t realize that we both posted a panko crusted pork recipe. Yours looks so good.

    Reply

    • Madonna
      Ms. Lemon says

      Penny, I smiled when I saw your post. Great minds think alike… Apparently I like panko also. I just realized I posted about fish and also about roasted fennel/tomato, both easy and delish. I love all three of these dishes. Can’t wait to see what else you have up your sleeve.

      M~

      Reply

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