This is what happens when you have two food wishes in yourhead at the same time. I’ve wanted to do a schnitzel video für immer, butthanks to another recent food wish, I was also craving biscuits with creamgravy. So, I sort of did both, and it worked out well. Very well.The crispy pork cutlet part of the presentation is verysimple and straightforward, but it did afford the opportunity to share my new breading system. With all the time you’ll save, you can hitthe gym to burn off this less than light, but extremely satisfying meal.
I’ve never been a big fan of the 3-pan breading system. Once you dredge meat in the prescribed dish of seasoned flour, you haveto toss the rest. The whole idea is to simply coat the meat with flour, so whynot just sprinkle on already seasoned meat? We use much less flour that way,and with zero waste.
From there, we’re not dipping these in a bowl of beateneggs. Why do that, when we can just dump one egg on to the same plate and tossto coat. Faster, easier, and one egg is plenty for four cutlets.
As far as the cream gravy goes, the jalapenos and greenonion probably seem logical, but some may raise an eyebrow overthe diced dill pickle. I’m not sure exactly why I added them, but Ijust had one of those feelings. Pickles and pork, dill and cream sauce, it feltright, and it tasted even righter.
By the way, you can substitute veal, beef, turkey or chicken forthe pork without missing a beat. Anyway, I hope you give this easy pork cutlet, delicious cream gravy, and/or new breading system a try soon. Enjoy!
Ingredients for 8 Cutlets (makes four entrée size portionsof 2 cutlets each):
2 fully trimmed pork tenderloins, cut into 8 pieces, poundedflatsalt and pepper to tasteflour as needed2 eggsabout 3 cups panko breadcrumbsFor the gravy:2 tbsp melted butter1/3 cup diced dill pickles1 or 2 jalapeños, small dice1 bunch green onions, choppedsalt and cayenne to taste1 1/2 tablespoon flour1 1/2 cup cold milk, plus more to adjust thickness if needed
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