BREADED PORK CUTLET WITH COUNTRY GRAVY

Ingredients:

1-1/2 lbs. pork cutlets
1 cup buttermilk
1 cup all-purpose flour
1 tsp garlic salt
1 tsp black pepper
1-1/2 tsp salt
1-1/2 cups bread crumbs
½ cup vegetable oil (for frying)

Country Gravy:

3 ounces margarine
4 ounces all-purpose flour
½ tsp salt
¼ tsp black pepper
1 quart milk

Directions:

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 bread crumbs and coat well. Heat oil in skillet to 300 degrees. 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 oven for 10 to 15 minutes.

For 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 the gravy.

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