CUTLETS-Country Fried Pork Cutlet With Cream Gravy Recipe by Paula Deen

By Unblond1

Ingredients

• 12 ounces pork cutlet from Tarini's, cut into 3 or 4 pieces
• Salt & pepper to taste
• 1/4 cup buttermilk
• 1/2 tablespoon or so of hot sauce of choice
• 3 - 4 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1/3 - 1/2 cup milk
• 2 tablespoons fat free half and half
• kosher salt, to taste
• black pepper, freshly ground, to taste

Details

Servings 3
Preparation time 15mins
Cooking time 35mins
Adapted from pauladeen.com

Preparation

Step 1

Season both sides with of the meat with salt and pepper.

Add buttermilk to a baking dish and whisk in Hot Sauce. Add flour or crumbs to a separate baking dish and lightly season with salt and pepper.

Dredge cutlets in flour, dip in the buttermilk mixture, then dredge cutlets in the flour again.

Heat the oil in a large cast iron skillet over medium-high heat. Add the pork and cook until nice and golden brown, about 3-4 minutes per side. Remove to a paper towel-lined plate to drain.

Add the flour from the baking dish to the oil in the skillet and whisk until smooth and bubbly, about 1 minute.

Add the milk to the pan a bit at a time and bring to a boil. Reduce the heat to a low simmer and stir until thickened, about 5 minutes, adding milk or chicken broth as necessary to control the thickness.

Season the gravy with salt and lots of black pepper.

Plate the pork over grits. Spoon the gravy over the pork and serve immediately.