Breaded Pork Cutlet With Country Gravy

"This will definitely stick to your ribs, so if you are looking for six-pack abs you should avoid this meal."
photo by Chef Gerard photo by Chef Gerard
photo by Chef Gerard
Ready In:
1hr 15mins
4 oz Cutlets




  • 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.

Questions & Replies

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  1. 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.
  2. 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.
  3. 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


Been cooking professionally for 30 years and lovin it! The last 8 years I have been a Certified Dietary Manager. I work at a Residential Living Facility and use the Zaar recipes in my daily menues and the residents love it. I enjoy Garde Manger work , fruit and ice carvings , buffet spreads etc etc. I posted a few pics in photo community. I lost my camera when fishing last summer and haven't bought a new one yet.
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