Breaded Pork Cutlet With Country Gravy

Recipe by Chef Gerard
READY IN: 1hr 15mins




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