Breaded Pork Cutlet With Country Gravy

Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

This will definitely stick to your ribs, so if you are looking for six-pack abs you should avoid this meal.

Ingredients Nutrition


  1. Place cutlets between sheets of plastic wrap and pound thin.
  2. Place in pan; cover with buttermilk and marinate 1 hour.
  3. Combine flour, garlic salt, pepper, and salt in a bowl.
  4. Dredge cutlets in flour; dip in buttermilk.
  5. Place in a bowl of Japanese Bread crumbs and coat well.
  6. Heat oil in skillet to 300 degrees Fahrenheit.
  7. Place each cutlet in pan and fry 4 minutes each side, or until a light brown.
  8. Take cutlets out of skillet and pat dry with paper towels.
  9. Place in pan; cover with foil; and finish in a 350 degree Fahrenheit oven for 10 to 15 minutes.
  10. For the Country Gravy:.
  11. Melt margarine in a pot and add flour to make a roux.
  12. Cook roux over a medium flame, stirring constantly with a wire whip, until a very light brown.
  13. Set aside for 5 minutes.
  14. Scald milk and slowly add roux until sauce thickens.
  15. Season with salt and black pepper.
  16. To kick it up a notch, fry a piece of bacon, crumble it and add to gravy.


Most Helpful

I was very excited about this but, it was so bland. Needed garlic, onions or something more. Made the gravy in the pan I had cooked the cutlets in to get some of the meat flavor but the gravy was still really flavorless. Probably will be better with some additions.

Terriyaki 2 June 08, 2008

This was really tender! I messed up the gravy but it was still really good. I used plain bread crumbs as well. My kids actually thought it was chicken fried steak:) and they don't like pork. I did add a little more pepper and salt to the gravy. Very good thank you for posting.

Cheesehead March 17, 2008

The cutlets came out nice and tender. I did not have the Japanese-style crumbs, so used plain. We did like the breaded cutlets. I had a box of white gravy that I used, so I did not try your gravy recipe this time. Thank you for sharing

Charlotte J July 24, 2005

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