Breaded Pork Cutlet With Country Gravy Recipes

BREADED PORK CUTLET WITH COUNTRY GRAVY

Steps:

• 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.

BREADED PORK CUTLETS

Steps:

• In shallow pan, mix first 4 ingredients.
• In another, mix egg and worcestershire sauce.
• Coat steaks with flour, eggs, then crumbs.
• Cook steaks in hot oil, until golden.
• Cook on med another 5 minutes, until done.

CRISPY PORK CUTLETS

Steps:

• Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
• Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
• Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
• Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
• Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
• Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
• Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

CRISPY BREADED PORK CUTLETS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss panko with oil. Bake, tossing once, until golden brown, 7 to 10 minutes. Transfer to a medium bowl. Reduce oven temperature to 400 degrees.
• Meanwhile, one at a time, place chops between 2 large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound to make 1/4-inch-thick cutlets.
• Dividing evenly, coat pork with mustard; season with salt and pepper. One at a time, dip cutlets into panko, pressing firmly to adhere.
• Place a rack on a rimmed baking sheet; place pork on rack, and bake, without turning, until opaque throughout, 10 to 15 minutes.