Breaded Pork Cutlet With Country Gravy

Breaded Pork Cutlet With Country Gravy

sobota, 25 stycznia 2014

Breaded Pork Cutlet With Country Gravy

Time: 1 hrs 15 mins

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)

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.