Brad's bacon breaded pork cutlet with apple cider gravy. The apple cider gravy made with the pan drippings is deliciously sweet and savory at the same time and pairs so perfectly with the succulent, juicy pork We had this bacon wrapped pork loin with good ol' classic mashed potatoes. I mean, how can you NOT have mashed potatoes when gravy is involved? These are reason enough to make this recipe.
Ingredients of Brad's bacon breaded pork cutlet with apple cider gravy
- You need of LG pork cutlets.
- Prepare of Flour for dredging.
- It’s of eggs, beaten with a little water.
- You need of sleeves of bacon flavored Ritz crackers.
- You need of Oil for frying.
- Prepare of For the gravy.
- It’s of pork gravy, yielding 1 cup each.
- It’s of apple cider.
- It’s of water.
Cook the pork belly for the next hour. In order to make the sauce, heat a skillet on medium heat. Dredge cutlets in flour; dip in buttermilk. Place in a bowl of Japanese Bread crumbs and coat well.
Brad's bacon breaded pork cutlet with apple cider gravy step by step
- Place crackers in a LG zip lock bag. Beat until crumbs..
- In separate bowls add crackers, flour and beaten egg..
- Heat oil in a LG frying pan over medium low heat..
- Dredge pork in flour, then egg, then crackers. Fry covered until golden brown and done all the way through..
- Meanwhile add cold water and cider to a small sauce pot. Whisk in gravy mix. Bring to a boil over medium heat stirring often..
- Let simmer 1 minute then remove from heat..
- Drain pork on paper towels. Serve with gravy. Enjoy..
For the Country Gravy: Melt margarine in a pot and add flour to make a roux. Cook roux over a medium flame Season with salt and black pepper. To kick it up a notch, fry a piece of bacon, crumble it and. These Crunchy Breaded Pork Cutlets savory and slightly tangy, thanks to the dijon mustard dip. Flour, egg and breadcrumbs are a traditional preparation for many schnitzel recipes, but this one takes a slight jog away from the classic breaded pork cutlets with this tangy savory blend.