Crispy Pan-Fried Pork Cutlets with Garlic and Dill Potatoes

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Juicy pork cutlets pan-fried to a golden crisp served alongside tender garlic-infused boiled potatoes tossed with fresh dill. This Ukrainian-inspired pork recipe, ready in about 50 minutes, pairs pork loin cutlets, all-purpose flour, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, about 5 oz each pork loin cutlets
• 1/2 cup all-purpose flour
• 2, beaten large eggs
• 1 cup bread crumbs
• 1/4 cup for frying vegetable oil
• 6, peeled and cut into 1-inch pieces medium potatoes
• 3, minced garlic cloves
• 3 tbsp unsalted butter
• 3 tbsp chopped fresh dill
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Place 6 peeled, 1-inch potato pieces into a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to medium and cook for 15-18 minutes until potatoes are fork-tender. Drain.
2. Step 2: While potatoes cook, prepare pork cutlets by seasoning 4 pieces with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Dredge each cutlet first in 1/2 cup all-purpose flour, shaking off excess, then dip in 2 beaten eggs, and finally coat evenly with 1 cup bread crumbs.
3. Step 3: Heat 1/4 cup vegetable oil in a large skillet over medium heat. Fry the breaded cutlets for 4-5 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil.
4. Step 4: In the same skillet, melt 3 tablespoons unsalted butter over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant, then add the boiled potatoes. Toss gently to coat and warm through for 3-4 minutes.
5. Step 5: Remove from heat and stir in 3 tablespoons chopped fresh dill, 1 teaspoon salt, and 1/2 teaspoon black pepper. Serve the dill potatoes alongside the crispy pork cutlets immediately.