Pork Cutlet Recipe

Pork Cutlet Recipe

Ingredients

- 4 pork cutlets

- 1 egg, beaten

- 1 cup flour, plus 1 tablespoon flour for the gravy (or Tonkatsu sauce)

- 1½ cups Panko breadcrumbs

- 1 teaspoon paprika

- 1 teaspoon Kosher salt

- 1½ cups milk

- Kosher salt and freshly ground black pepper, to taste

- Safflower oil (or another high-heat oil) for frying

How to Make It

- With a meat mallet or some other heavy object, flatten the pork cutlets until they are about ¼-inch thick.

- In a shallow dish, combine the 1 cup flour, paprika, and salt.

- Have the seasoned flour, the egg, and the Panko ready in three separate shallow pans or dishes.

- For each pork cutlet, first dredge it in flour, then dip it in the egg, and finally, coat it in Panko. (See the standard breading procedure.) Chill for 15 minutes.

- Heat about ¼ inch of oil in a heavy-bottomed sauté pan. When a few crumbs of Panko sizzle when tossed into the oil, it's hot enough.

- Fry the pork cutlets for a minute or two, until golden brown on the bottom. Flip and repeat. If your pan is small, work in batches rather than overcrowd the pan.

- Remove the pork cutlets, drain excess oil on paper towels and keep warm while you make the white gravy.

- Drain all but about 1 Tbsp of oil from the pan. Stir in the flour until it forms a paste. Heat for a minute or two over low to medium heat, stirring frequently.

- Meanwhile, warm the milk up until it is hot, but don't let it boil.

- When the milk is hot, gradually whisk it into the flour mixture, and increase the heat to medium.

- Heat the gravy until it thickens, or about five minutes. Adjust the thickness of the gravy with additional milk if necessary. Season to taste with Kosher salt and a generous amount of freshly ground black pepper.

- Sauce the pork cutlets with the white gravy and serve right away.