Breaded Pork Cutlet With Country Gravy - cooking recipe

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)
Country Gravy
3 ounces margarine
4 ounces all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 quart milk

Preparation

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.