Country-Fried Pork Cutlets With Cream Gravy

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Pork · high-protein

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Ingredients

• 3/4 lb boneless pork loin chops
• 1/2 cup all-purpose flour
• 1 large eggs
• 1/4 cup buttermilk
• 1/2 cup panko breadcrumbs
• 1/4 cup vegetable oil
• 1 cup whole milk
• 2 tbsp salted butter
• 3/4 lb russet potatoes, peeled and cubed
• 1/2 tsp sweet paprika
• 1/2 tsp garlic powder
• 2 tsp salt, 1 tbsp pepper kosher salt and coarse black pepper

Method (tap to check — screen stays awake)

1. Boil the cubed potatoes in salted water 15 to 18 minutes until a fork meets no resistance, then drain and keep them warm.
2. Pound the chops between two sheets of plastic wrap to an even quarter inch so they cook through before the crust burns.
3. Set up three dishes: three-quarters of the flour seasoned with the paprika, garlic powder, salt, and pepper; the eggs beaten with the buttermilk; and the panko.
4. Dredge each cutlet in flour, then egg, then panko, pressing hard so the crumbs stick, and rest the breaded cutlets on a rack for 5 minutes.
5. Heat the oil in a large skillet over medium-high until a pinch of panko sizzles on contact, then fry the cutlets 3 minutes per side until the crust is deep golden and they read 145F inside.
6. Drain the cutlets on a rack and pour off all but 2 tablespoons of the fat, leaving the browned bits behind.
7. Whisk the remaining flour into the pan fat, cook one minute, then pour in the milk and simmer 4 minutes, scraping, until the gravy is thick and heavily peppered.
8. Mash the potatoes with the butter and a splash of the hot milk, then serve the cutlets over them under a ladle of cream gravy.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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