Easy Recipes: Three-Ingredient Biscuit Pork Cutlet

Sheila Hong
Sheila Hong
May 31, 2021

Phase 2 (Heightened Alert) sees many cooped up within the confines of home once again, which means another round of attempts at being Singapore’s next master chef. Check out this easy, three-ingredient recipe, that even those who dislike cooking might enjoy whipping up!


For as long as I can remember, this dish has been a signature dish in my family since I was young. It’s a recipe that was taught to my mother by my grandmother, and it is definitely simple enough for someone like me, who is a disaster in the kitchen, to cook up. It’s modelled after the old-school Hainanese pork chop, with a bit of an alteration.

ipiccy_image (27)
ipiccy_image (28)
ipiccy_image (29)

Biscuit Pork Cutlet

Servings: 2
Author: Sheila Hong


  • 4 boneless pork loin
  • 5 eggs beaten
  • 5 packets biscuits
  • salt and pepper to taste


  1. Slice the pork loin and use a meat tenderiser to pound both sides of the meat. Using the back of a kitchen knife or a mallet works as well.

  2. Season lightly with salt and pepper and set aside.

  3. Crush the biscuits until they have a crumbly consistency and place them into a bowl.

  4. Dip each pork cutlet into the beaten egg mixture before thoroughly coating it with the crushed biscuits.

  5. Repeat step four.

  6. Heat up some oil in a pan and cook each side of the pork cutlet for two to three minutes. Note: Cooking times may vary depending on how thin your pork cutlets are.

  7. Blot out any excess oil with a paper towel. Serve them with a side of ketchup or chilli.


I’d recommend using plain biscuits. Butter biscuits will infuse a, well, buttery aroma into your pork cutlets so if that is to your taste, feel free to experiment!