This is what happens when you have two food wishes in your
head at the same time. I’ve wanted to do a schnitzel video für immer, but
thanks to another recent food wish, I was also craving biscuits with cream
gravy. So, I sort of did both, and it worked out well. Very well.
The crispy pork cutlet part of the presentation is very
simple and straightforward, but it did afford the opportunity to share my new breading system. With all the time you’ll save, you can hit
the 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 have
to toss the rest. The whole idea is to simply coat the meat with flour, so why
not 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 beaten
eggs. Why do that, when we can just dump one egg on to the same plate and toss
to coat. Faster, easier, and one egg is plenty for four cutlets.
As far as the cream gravy goes, the jalapenos and green
onion probably seem logical, but some may raise an eyebrow over
the diced dill pickle. I’m not sure exactly why I added them, but I
just had one of those feelings. Pickles and pork, dill and cream sauce, it felt
right, and it tasted even righter.
By the way, you can substitute veal, beef, turkey or chicken for
the 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 portions
of 2 cutlets each):
2 fully trimmed pork tenderloins, cut into 8 pieces, pounded
salt and pepper to taste
flour as needed
about 3 cups panko breadcrumbs
For the gravy:
2 tbsp melted butter
1/3 cup diced dill pickles
1 or 2 jalapeños, small dice
1 bunch green onions, chopped
salt and cayenne to taste
1 1/2 tablespoon flour