Four people, one cutlet each
– 4 pork cutlets
– 1 egg, beaten
– 1 cup flour, plus 1 tablespoon of flour for the gravy
– 1½ cups Panko breadcrumbs
– 1 tablespoon paprika
– 1 tablespoon Kosher salt
– 1½ cups milk
– Kosher salt and freshly ground black pepper
– Safflower oil for frying
1) With a meat mallet flatten the pork cutlets until they are about ¼-inch thick.
2) In a dish, combine the 1 cup flour, paprika and salt.
3) Have the seasoned flour, the egg and the Panko ready in three separate shallow pans or dishes.
4) For each pork cutlet, first dredge it in flour, then dip it in the egg, and finally coat it in Panko. Chill for 15 minutes.
5) Heat about ¼ inch of oil in a heavy-bottomed pan. When a few crumbs of Panko sizzle when tossed into the oil, it’s hot enough.
6) Fry the pork cutlets for a minute or two, until golden brown on the bottom. Flip and repeat.
7) Remove the pork cutlets, drain excess oil onto paper towels and keep warm while you make the white gravy.
8) Drain all but about 1 tablespoon 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.
9) 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.
10) Heat the gravy until it thickens, about five minutes. Adjust the gravy thickness wth milk if necessary. Season to taste with Kosher salt and freshly ground black pepper.
11) Pour sauce over the pork cutlets and serve right away.