Crispy Pork Cutlets on the Blackstone Griddle

Blackstone Betty makes Crispy Pork Cutlets a weekly staple, turning one tenderloin into a whole tray of crispy, golden cutlets on the Blackstone. They’re breaded with cheese and herbs, shallow-fried until crunchy, and finished simply with fresh grated cheese and parsley. It’s an easy, budget-friendly classic that tastes like home and feeds everyone at the table.

Crispy Pork Cutlets: https://blackstoneproducts.com/blogs/recipes/crispy-pork-cutlets

Ingredients
1 pork tenderloin (about 1 lb), trimmed and sliced into ½-inch medallions

Egg Wash:
3 large eggs
¼ cup grated Pecorino Romano
2 tsp Blackstone Tuscan Herb seasoning
Salt and black pepper, to taste

Breading:
2 cups Italian-style seasoned breadcrumbs (with cheese if available)
1 tsp parsley flakes
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika

For Cooking & Garnish:
Extra light olive oil, for shallow frying
Fresh parsley, chopped
Additional grated cheese, for garnish

Directions
1. Preheat the Blackstone griddle to medium heat, leaving one side on low to hold cooked cutlets warm if needed.

2. Slice the pork tenderloin into medallions. Place between plastic wrap and pound thin using a mallet or heavy pan.

3. In a shallow bowl, whisk together the eggs, Pecorino Romano, Tuscan Herb seasoning, salt, and pepper.

4. In another shallow dish, combine the breadcrumbs, parsley flakes, garlic powder, onion powder, and paprika.

5. Dip each pork cutlet into the egg mixture, letting excess drip off, then press into the breadcrumb mixture until fully coated.

6. Lightly oil the griddle for shallow frying. Cook the breaded cutlets for 3–4 minutes per side, until golden brown and crispy, adding oil as needed and adjusting heat to prevent burning.

7. Transfer to a platter and garnish with fresh parsley and extra grated cheese. Serve hot.

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