Place Pork Cutlets in a bowl or ziplock bag. Pour Marinade over the pork, ensuring it's fully coated. Marinate for at least 1 hour, or up to 8 hours in the refrigerator.
In a shallow dish, combine all Breading ingredients.
Remove Pork Cutlets from the marinade, letting excess drip off. Dredge each cutlet in the Breading mixture, pressing to adhere.
Heat Vegetable Oil in a large skillet over medium-high heat.
Carefully place breaded Pork Cutlets in the hot oil, being careful not to overcrowd the pan. Fry for 4-5 minutes per side, or until golden brown and cooked through.
Remove Pork Cutlets from the skillet and place on a wire rack to drain excess oil.
To make the Gravy, pour off excess grease from the skillet, leaving Pan Drippings. Whisk in All-Purpose Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Beef Broth, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes. Stir in Black Pepper and Worcestershire Sauce. Season with Salt to taste.
Serve Pork Cutlets immediately with Gravy.
Ingredients
4
44Pork Cutlets - about 1/2 inch thick
1 cup240 mLButtermilk
1 tbsp15 mLHot Sauce
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
1 cup120 gPanko Breadcrumbs
1/4 cup30 gParmesan Cheese - grated
1 tbsp15 mLDried Thyme
1 tbsp15 mLDried Rosemary
1 tsp5 mLGarlic Powder
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack Pepper
1/2 cup120 mLVegetable Oil
2 tbsp30 mLPan Drippings
2 tbsp30 mLAll-Purpose Flour
2 cups480 mLBeef Broth
1 tsp5 mLBlack Pepper - freshly cracked
1/2 tsp2.5 mLWorcestershire Sauce
Equipment
Large Skillet
Shallow Dishes
Wire Rack
Whisk
Bowl
Instructions
Place Pork Cutlets in a bowl or ziplock bag. Pour Marinade over the pork, ensuring it's fully coated. Marinate for at least 1 hour, or up to 8 hours in the refrigerator.
In a shallow dish, combine all Breading ingredients.
Remove Pork Cutlets from the marinade, letting excess drip off. Dredge each cutlet in the Breading mixture, pressing to adhere.
Heat Vegetable Oil in a large skillet over medium-high heat.
Carefully place breaded Pork Cutlets in the hot oil, being careful not to overcrowd the pan. Fry for 4-5 minutes per side, or until golden brown and cooked through.
Remove Pork Cutlets from the skillet and place on a wire rack to drain excess oil.
To make the Gravy, pour off excess grease from the skillet, leaving Pan Drippings. Whisk in All-Purpose Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in Beef Broth, stirring constantly to prevent lumps. Bring to a simmer and cook until thickened, about 5-7 minutes. Stir in Black Pepper and Worcestershire Sauce. Season with Salt to taste.
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