Breaded Pork Cutlet With Country Gravy

• 1 1/2 lbs pork cutlets
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1 1/2 teaspoons salt
• 1 1/2 cups Japanese-style bread crumbs
• 1/2 cup vegetable oil (for frying)
• Country Gravy
• 3 ounces margarine
• 4 ounces all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 quart milk

1. Place cutlets between sheets of plastic wrap and pound thin.
2. Place in pan; cover with buttermilk and marinate 1 hour.
3. Combine flour, garlic salt, pepper, and salt in a bowl.
4. Dredge cutlets in flour; dip in buttermilk.
5. Place in a bowl of Japanese Bread crumbs and coat well.
6. Heat oil in skillet to 300 degrees Fahrenheit.
7. Place each cutlet in pan and fry 4 minutes each side, or until a light brown.
8. Take cutlets out of skillet and pat dry with paper towels.
9. Place in pan; cover with foil; and finish in a 350 degree Fahrenheit oven for 10 to 15 minutes.
10. For the Country Gravy:
11. Melt margarine in a pot and add flour to make a roux.
12. Cook roux over a medium flame, stirring constantly with a wire whip, until a very light brown.
13. Set aside for 5 minutes.
14. Scald milk and slowly add roux until sauce thickens.
15. Season with salt and black pepper.
16. To kick it up a notch, fry a piece of bacon, crumble it and add to gravy.

pork cutlets, buttermilk, flour, garlic salt, black pepper, salt, bread crumbs, vegetable oil, country gravy, margarine, flour, salt, black pepper, milk

Taken from www.food.com/recipe/breaded-pork-cutlet-with-country-gravy-105719 (may not work)