Food recipes
Breaded Pork Cutlet With Country Gravy
Breaded Pork Cutlet With Country Gravy Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw milk, buttermilk, fluid, cultured, lowfat wheat flour, white, all-purpose, unenriched spices, garlic powder s...
Breaded Pork Cutlet With Country Gravy
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, pepper, black
salt, table
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
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 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.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
milk, buttermilk, fluid, cultured, lowfat
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, pepper, black
salt, table
bread crumbs, dry, grated, plain
oil, olive, salad or cooking
margarine, regular, 80% fat, composite, stick, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
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 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.