This delicious family favorite is about as elegant as comfort food gets. Even better, it comes together in just 30 minutes, making it a dish you can feasibly pull together on a weeknight. Serve this pork scaloppine and the rich pan sauce over mashed potatoes for a real deal “happy” meal. For more easy and inexpensive family meals like this one, be sure to check out Julie Grimes’ $10 Dinners: Delicious Recipes for a Family of 4 that Don’t Break the Bank, available on shelves (and Amazon) now.

Julie Grimes
Recipe by Oxmoor House


Read the full recipe after the video.

Recipe Summary

30 mins
30 mins
Serves 4 (serving size: 2 pork cutlet, about 2 Tbsp. sauce)


Ingredient Checklist


Instructions Checklist
  • Place pork slices between 2 sheets plastic wrap; pound to 1/4-inch thickness. Sprinkle pork with 1/2 tsp. salt and pepper.

  • Place panko, flour and Parm in a shallow dish. Stir in 11/2 tsp. salt, 1 tsp. pepper and garlic powder. Separately stir buttermilk and egg together in a shallow dish. Dip pork cutlets in buttermilk mixture, shaking off excess moisture; dredge in flour mixture.

  • Heat a large sauté pan over medium-high heat. Add 1 Tbsp. oil; swirl to coat. Add 2 coated pork cutlets at a time to hot pan. Cook, 1 – 2 minutes per side or just until pork is golden and cooked to desired doneness. Repeat process with remaining oil and coated cutlets. Place cooked pork on a platter and cover with foil to keep warm.

  • Remove pan from heat and add wine and thyme sprigs to pan. Return pan to heat and bring to a boil. Cook about 1 minute or until wine almost evaporates, scraping bottom of the pan to release browned bits. Add stock to pan; bring to a boil. Cook until liquid reduces to 1/4 cup (about 4 minutes). Remove from heat. Discard thyme and whisk in butter. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Garnish with chopped fresh parsley and serve with pork.