Crispy Pork Cutlets with Savory Country Gravy
Indulge in these crispy pork cutlets, meticulously breaded and fried to golden perfection, served with a rich and creamy country gravy that adds a layer of comfort to your plate. This hearty dish is perfect for family gatherings or a satisfying weeknight meal. With tender, juicy pork enveloped in a crispy coating and smothered in a velvety gravy, it's a true crowd-pleaser that will fill your belly and warm your heart. Just a heads up, this dish is not for the faint of heart—it's rich and fulfilling, so enjoy every delicious bite!
N/A
Servings
400
Calories
11
Ingredients
Ingredients
Pork cutlets
1.5 lbs (Pounded thin)
Buttermilk
1 cup (For marinating)
All-purpose flour
5 oz total (1 cup for dredging + 4 oz for roux) (Divided for dredging and roux)
Garlic salt
1 tsp (For coating)
Black pepper
1 1/4 tsp total (1 tsp for coating + 1/4 tsp for gravy) (Divided for coating and gravy)
Salt
2 tsp total (1 1/2 tsp for coating + 1/2 tsp for gravy) (Divided for coating and gravy)
Japanese-style bread crumbs
1 1/2 cups (For breading)
Vegetable oil
1/2 cup (For frying)
Margarine
3 oz (For making gravy)
Milk
1 quart (For scalding)
Bacon (optional)
1 slice (Fried and crumbled (for garnish))
Instructions
1
1. Begin by placing the pork cutlets between sheets of plastic wrap. Use a meat mallet to pound them thinly, ensuring they cook evenly.
2
2. In a shallow dish, pour the buttermilk over the cutlets, making sure they are fully submerged. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour to tenderize and infuse flavor.
3
3. In a large mixing bowl, combine 1 cup of all-purpose flour, garlic salt, black pepper, and regular salt. Mix well to ensure an even distribution of seasonings.
4
4. Take the marinated cutlets out of the buttermilk. Dredge each cutlet in the flour mixture, coating thoroughly, then dip them back in the buttermilk, allowing any excess to drip off.
5
5. Next, transfer the cutlets to a bowl of Japanese-style bread crumbs and coat them evenly, pressing gently to ensure the crumbs adhere well.
6
6. In a deep skillet, heat 1/2 cup of vegetable oil to 300°F (150°C). Carefully place the breaded cutlets in the hot oil, cooking for 4 minutes per side or until they are a light golden brown and crispy.
7
7. Once cooked, remove cutlets from the skillet and place them on paper towels to absorb excess oil. Then, transfer them to a baking pan, cover with foil, and place in a preheated oven at 350°F (175°C) to keep warm for 10 to 15 minutes.
8
8. For the country gravy, melt 3 ounces of margarine in a medium-sized pot over a low flame. Gradually add 4 ounces of flour to create a roux, stirring constantly with a whisk until the mixture turns a very light brown.
9
9. Set the roux aside for 5 minutes. In a separate pot, scald 1 quart of milk, then slowly whisk it into the roux until the gravy thickens to your desired consistency.
10
10. Season the gravy with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. For an extra punch of flavor, fry a slice of bacon until crispy, crumble it, and stir it into the gravy just before serving.
11
11. Serve the crispy pork cutlets hot, generously smothered in savory country gravy, and enjoy this delightful comfort food!
Nutrition Information
26g
Fat
31.25g
Carbs
22.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this dish?
The main protein in this dish is 1.5 lbs of pork cutlets.
How should the pork cutlets be prepared before marinating?
The pork cutlets should be placed between sheets of plastic wrap and pounded thinly using a meat mallet.
What is the purpose of marinating the pork in buttermilk?
Marinating the pork in buttermilk for at least one hour helps to tenderize the meat and infuse it with flavor.
How long should the pork marinate in the refrigerator?
The pork should marinate in the refrigerator for at least 1 hour.
What is the total amount of flour used in the recipe?
A total of 5 ounces of all-purpose flour is used, divided into 1 cup for dredging and 4 ounces for the roux.
What seasonings are added to the flour dredging mixture?
The flour mixture includes garlic salt, black pepper, and regular salt.
What is the double-dipping process for breading the pork?
After the initial buttermilk marinade, the pork is dredged in flour, dipped back into the buttermilk, and finally coated in bread crumbs.
What type of bread crumbs are used for the crispy coating?
The recipe calls for Japanese-style bread crumbs, also known as panko.
At what temperature should the vegetable oil be heated for frying?
The vegetable oil should be heated to 300°F (150°C).
How long should each pork cutlet be fried?
Each cutlet should be cooked for 4 minutes per side or until light golden brown and crispy.
How should the cutlets be handled after frying to remove excess oil?
Once cooked, remove the cutlets from the skillet and place them on paper towels to absorb any extra oil.
How do you keep the pork cutlets warm while preparing the gravy?
Place the cutlets in a baking pan, cover with foil, and keep them in a preheated oven at 350°F (175°C) for 10 to 15 minutes.
What ingredients are needed to start the country gravy?
To start the gravy, you need 3 ounces of margarine and 4 ounces of flour to create a roux.
What is the correct way to add milk to the gravy roux?
You should scald 1 quart of milk first, then slowly whisk it into the roux until it thickens.
How long should the roux sit before adding the milk?
The roux should be set aside for 5 minutes before the milk is whisked in.
What color should the roux be for the gravy?
The margarine and flour mixture should be stirred constantly until it turns a very light brown.
What optional ingredient can be added to the gravy for extra flavor?
A slice of bacon can be fried, crumbled, and stirred into the gravy just before serving.
What are the nutritional facts for one serving of this dish?
One serving contains approximately 400 calories, 26g of fat, 31.25g of carbohydrates, and 22.5g of protein.
Is this recipe considered a low-fat meal?
No, the recipe description notes that this is a rich and fulfilling dish, containing 26g of fat per serving.
How much milk is required for the gravy?
The recipe requires 1 quart of milk.
How much black pepper is used in total?
A total of 1 1/4 teaspoons of black pepper is used, with 1 teaspoon for the coating and 1/4 teaspoon for the gravy.
What type of oil is recommended for frying the cutlets?
The recipe specifies using 1/2 cup of vegetable oil.
How much salt is used in the gravy?
The gravy is seasoned with 1/2 teaspoon of salt.
What categories or tags describe this recipe?
Tags for this recipe include pork, cutlets, breaded, fried, gravy, comfort food, and country style.
Why is a meat mallet used on the pork?
A meat mallet is used to ensure the pork cutlets are thin and will cook evenly.
How much margarine is used for the gravy roux?
The gravy roux requires 3 ounces of margarine.
What is the total number of ingredients in this recipe?
There are 11 ingredients used in this recipe.
Can this meal be prepared quickly?
While the cooking is straightforward, it requires at least 1 hour of marinating time in the refrigerator.
What is the final serving suggestion?
The cutlets should be served hot and generously smothered in the savory country gravy.
How much garlic salt is included in the breading?
The recipe calls for 1 teaspoon of garlic salt in the flour mixture.