Breaded Pork Cutlet with Country Gravy
Crispy, golden-brown pork cutlets meet rich, velvety country gravy in this comforting recipe for Breaded Pork Cutlet with Country Gravy. Perfectly tenderized boneless pork chops are coated in a flavorful blend of seasoned flour, eggs, and breadcrumbs, then pan-fried to crispy perfection. The creamy country gravy, whisked together with butter, flour, milk, and optional broth, is seasoned to perfection and drapes beautifully over the cutlets. With just 20 minutes of prep time and a quick fry in the skillet, this dish combines classic Southern comfort with weeknight convenience. Pair it with fluffy mashed potatoes or sautéed greens for a hearty, satisfying meal that’s sure to please. Keywords: breaded pork cutlet, country gravy, Southern comfort food, easy pork recipes, crispy pork chops.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 cup all-purpose flour
- 2 large eggs
- 0.25 cup milk
- 1.5 cups breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1.5 teaspoons black pepper (divided)
- 0.5 cup vegetable oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour (for gravy)
- 2 cups milk (for gravy)
- 0.25 cup chicken or beef broth (optional)
Instructions
Place each pork chop between two sheets of plastic wrap or parchment paper and use a meat mallet to pound them to about 1/4 inch thickness.
In a shallow dish, mix the flour, paprika, garlic powder, 1 teaspoon of salt, and 1 teaspoon of black pepper.
In a separate shallow dish, whisk the eggs with 1/4 cup of milk until combined.
In a third shallow dish, place the breadcrumbs.
Dredge each pork chop first in the seasoned flour, then in the egg mixture, and finally in the breadcrumbs, pressing gently to ensure the breadcrumbs adhere. Set aside on a plate.
Heat the vegetable oil in a large skillet over medium-high heat.
Fry the breaded pork cutlets for 3-4 minutes per side, or until golden brown and fully cooked (internal temperature of 145°F). Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Carefully wipe out the skillet, leaving about 1-2 tablespoons of oil. Reduce the heat to medium and add the butter, stirring until melted.
Whisk in the 3 tablespoons of flour and cook for about 1 minute to remove the raw flour taste.
Slowly whisk in the 2 cups of milk (and broth, if using), stirring constantly to prevent lumps. Cook until the gravy thickens, about 3-5 minutes. Season with the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Serve the pork cutlets smothered with the country gravy, along with your favorite sides like mashed potatoes or green beans.
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 10.0 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 240 mg | 18% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 789 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
