Pork Cutlets with Panko Gravy uses traditional Japanese breadcrumbs to coat and fry pork cutlets for a beautiful and extra crispy covering. I have included a fresh and homemade gravy recipe made from leftover cooking oil mixed with flour and milk. Poured over your meat cutlets and served with white rice or crispy bread to soak it all up. Enjoy this scrumptious dinner!
To make Pork Cutlets with Panko and Gravy, you will need the following ingredients:
In a shallow dish combine flour, paprika and kosher salt. In a separate bowl place the beaten egg and in the third bowl, the panko breadcrumbs.
Line a baking dish with silver aluminum.
Begin by dipping both sides of the pork cutlets in the flour dish followed by the beaten egg and then coat with panko crumbs all over.
Place in the refrigerator for 15 minutes to chill.
In a heavy-bottomed sautée skillet, heat about ¼-inch full oil and add cutlets. You may need to work in batches. Fry for about 1-2 minutes then flip and cook the other side for another 1-2 minutes until golden brown and crispy.
Reserve 1 tablespoon oil and remove cutlets from pan and drain on a paper towel to drain excess oil. Keep warm while preparing gravy.
Mix reserved cooking oil with 1 tablespoon flour until it forms a paste. Heat for 1-2 minutes over low heat, stirring frequently.
In a separate saucepan or microwave, heat milk until warmed but not boiled.
Gradually add milk, whisking while increasing the heat to medium. Continue cooking for 5 minutes until thickened. Season with salt and pepper to taste.
Serve pork cutlets with fresh gravy poured over.
Looking for tonight’s dinner? Try this Pork Cutlets with Panko and Gravy recipe for something new and delicious. Quick and easy to make giving you a winning option. Let us know what you think of this one and tag #cookmerecipes online after you try it!
