Crispy Panko-Coated Pork Cutlets With White Gravy
A simple pork cutlet features a crispy panko crust, complemented by a rich white gravy.
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Instructions
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Flatten pork cutlets to 1/4-inch thickness.
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Prepare three breading dishes: one with 1 cup flour, paprika, and salt; a second with beaten egg; and a third with panko.
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Dredge each cutlet sequentially in flour, then egg, then panko; place on a baking sheet and chill for 15 minutes.
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Heat about 1/4-inch of oil in a sauté pan until a panko crumb sizzles.
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Fry cutlets for 1 to 2 minutes per side until golden brown, working in batches if needed, then drain and keep warm.
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To make the gravy, drain all but 1 tablespoon of oil from the pan, stir in 1 tablespoon flour to form a paste, and cook for 1 to 2 minutes over low heat, stirring.
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Simultaneously, warm the milk without boiling.
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Gradually whisk the hot milk into the flour mixture, increase heat to medium, and cook for about 5 minutes until the gravy thickens, adjusting with more milk if necessary.
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Season the gravy with salt and a generous amount of black pepper.
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Serve the pork cutlets immediately, topped with the white gravy.