Breaded Pork Cutlet With Country Gravy

READY IN: 1hr 15mins
Recipe by Chef Gerard

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

Top Review by 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.

Ingredients Nutrition

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.

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