Breaded Pork Cutlet With Country Gravy |
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Prep Time: 60 Minutes Cook Time: 15 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This will definitely stick to your ribs, so if you are looking for six-pack abs you should avoid this meal. 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) |
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.
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