Breaded Pork Cutlet With Country Gravy

This will definitely stick to your ribs, so if you are looking for six-pack abs you should avoid this meal.

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.

pork cutlets, buttermilk, all-purpose flour, garlic salt, black pepper, salt, japanese-style bread crumbs, vegetable oil, margarine, milk