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Potato Chip Crusted Pork Cutlets

Prep Time 12 mins
Cook Time 6 mins
Course Main Course
Cuisine Asian
Servings 4 servings


Tea Brine

  • 1 packet jasmine tea bags
  • 1 tablespoon sweet Chinese Cooking wine (substitute apple cider vinegar)
  • 2 tablespoons salt
  • 4 cups water

Pork Cutlet ingredients

  • 4 pork cutlets (1/2 inch thick)
  • 1 cup flour
  • 3 eggs (beaten)
  • 1 tablespoon rice wine vinegar
  • 2 handfuls potato chips (crushed)
  • 1 cup panko bread crumbs
  • 1/2 cup oil (for frying)
  • 1 teaspoon salt and pepper

Spicy Dipping Sauce

  • 3 tablespoons soy sauce
  • 1 teaspoon chili oil
  • 1 teaspoon vinegar
  • 1 teaspoon water


  • First, mix all the brine ingredients together in a pot and boil for 1 minute.
  • Next, let the brine cool and place in a zip lock bag with the pork cutlets. Let the pork brine in the fridge 5 hours or overnight (you can skip the tea brine step but makes the pork so much more flavorful and tender).
  • Now, pat dry the pork with a paper towel and sprinkle salt and pepper on the cutlets.
  • Next, bread the cutlets! Dip the cutlets in a plate with flour, then dip in a plate with the egg mixed with vinegar, then dip in the plate with potato chips mixed with panko.
  • Now, add oil to fry pan on medium high heat. Cook the cutlets 4 minutes per side.
  • Next, while still hot add some salt to the pork cutlets.

Dipping Sauce

  • First, mix all the dipping sauce ingredients into a bowl.
  • Next, mix and enjoy!
Keyword chips, pork, Sunday dinner