Skip to content
LumaxisLumaxis
All recipes

American·Breakfast

Sausage-Spiced Breakfast Pork Cutlet

A clever breakfast hybrid that combines the savory flavor profile of pork sausage with the texture of a chicken-fried steak, featuring a thin, maple-glazed crust.

Prep

15m

Cook

5m

Total

20m

Serves

2

Method

  1. 01

    Prepare the breakfast spice blend by crushing whole fennel seeds in a mortar and pestle until finely ground. Mix with freshly grated nutmeg, black pepper, cayenne, garlic powder, and dry poultry seasoning in a small bowl.

    Step 1
    Watch · 0:27
  2. 02

    Prep the pork by making 3 or 4 shallow cuts through the fat on the edge of the chops to prevent curling. Place the chops between plastic wrap and pound with a meat mallet to about 1/4-inch thickness.

    Step 2
    Watch · 2:08
  3. 03

    Season both sides of the flattened pork chops generously with kosher salt, followed by a thorough coating of the prepared spice blend.

    Step 3
    Watch · 2:59
  4. 04

    Apply a light, even layer of maple syrup (about 1/2 teaspoon per chop) to both sides of the meat. Sprinkle a thin layer of fine dry breadcrumbs over the syrup and press down gently with your hands to adhere.

    Step 4
    Watch · 3:59
  5. 05

    Heat olive oil and butter in a skillet over medium to medium-high heat. Pan-fry the cutlets for approximately 2 minutes per side, or until the breading is golden brown and caramelized.

    Step 5
    Watch · 5:23
  6. 06

    Serve the hot pork cutlets immediately with soft-boiled or fried eggs, pickled red onions, and a sprinkle of sliced green onions.

    Step 6
    Watch · 7:34

From Chef John

  • “It's called a cutlet, not a curled uplet.”
  • “You are after all the Batman of your fat man.”
  • “Every pan fried meat is better dipped in egg yolk. That is just a scientific fact.”