Pork Cutlet Recipe
Tender slices of pork loin, panko breaded and deep fried to a golden brown. Topped with our house-made brown gravy.
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Ingredients
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Pork Cutlet
Brown Gravy
Method
Pork Cutlet Preparation
- 1
Prepare Pork Loin
Slice the pork loin into 1/2-inch thick cutlets. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
In three shallow bowls, place flour in the first bowl, beaten eggs in the second bowl, and panko breadcrumbs in the third bowl.
- 3
Bread the Pork Cutlets
Dredge each pork cutlet in flour, shaking off the excess. Dip into the beaten eggs, allowing excess to drip off, then coat with panko breadcrumbs, pressing gently to adhere.
- 4
Heat Oil for Frying
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 5
Fry the Cutlets
Carefully add the breaded cutlets to the hot oil in batches. Fry for about 4-5 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Brown Gravy Preparation
- 6
- 7
Add Broth and Seasonings
Slowly whisk in the beef broth, soy sauce, Worcestershire sauce, salt, and black pepper. Bring to a simmer, stirring frequently, until the gravy thickens, about 5-7 minutes.
- 8
Serve
Once the gravy is thickened, pour over the fried pork cutlets and serve hot.