Breaded Pork Cutlet With Country Gravy

Submitted by Chef Gerard

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

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Yields: 4 oz Cutlets
• Serves: 8

ingredients

• 1 1⁄2 lbs pork cutlets
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1 1⁄2 teaspoons salt
• 1 1⁄2 cups Japanese-style bread crumbs
• 1⁄2 cup vegetable oil (for frying)

• Country Gravy

• 3 ounces margarine
• 4 ounces all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1 quart milk

directions

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.

Reviews

[Terriyaki 2]

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.

 

[Cheesehead]

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.

 

[Charlotte J]

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