Enjoy Crispy Panko-Coated Pork Cutlets With White Gravy

Step 1

Gather the ingredients. The Spruce With a meat mallet or some other heavy object, flatten the pork cutlets until they are about 1/4-inch thick. The Spruce In a shallow dish, combine the 1 cup flour, paprika, and salt. In a second dish place the beaten egg, and put the Panko in a third dish. Line up the three separate shallow pans next to each other. Have a foil-lined baking sheet or baking dish ready. The Spruce For each pork cutlet, begin by dredging it in flour. The Spruce Then dip it in the egg. The Spruce Finally, coat in Panko. The Spruce Then place on the baking sheet and chill in the fridge for 15 minutes. The Spruce Heat about 1/4-inch of oil in a heavy bottomed sauté pan. Toss a few crumbs of Panko into the oil—when they sizzle the oil is ready. The Spruce Fry the pork cutlets for 1 to 2 minutes, until golden brown on the bottom, and then flip and repeat. If your pan is small, work in batches rather than overcrowd the pan. The Spruce Remove the pork cutlets to paper towels or a rack set over a baking sheet to drain excess oil. The Spruce Keep warm while you make the white gravy.

Step 2

Gather the ingredients. The Spruce Drain all but about 1 tablespoon of oil from the pan. Stir in the 1 tablespoon flour until it forms a paste. Heat for 1 to 2 minutes over low heat, stirring frequently. The Spruce Meanwhile, warm the milk in a saucepan or in the microwave until it is hot, but don't let it boil. The Spruce Gradually whisk the hot milk it into the flour mixture, and increase the heat to medium. The Spruce Heat the gravy until it thickens, about 5 minutes. If the gravy seems too thick you can add a little milk if necessary. Season to taste with Kosher salt and a generous amount of freshly ground black pepper. The Spruce Sauce the pork cutlets with the white gravy and serve immediately. The Spruce Enjoy!