Breaded Pork Cutlet With Redeye Gravy Recipe
photograph by Matt Hulsman

Breaded Pork Cutlets
Yield: 4 servings.

3 eggs
3 tablespoons milk
3 tablespoons water
1 teaspoon salt
1 teaspoon black pepper
4 (4-ounce) boneless pork cutlets, pounded thin
1 cup all-purpose flour
1 cup panko breadcrumbs
3 tablespoons olive oil

In a mixing bowl, beat the eggs, milk, and water until the mixture starts to foam. Season both sides of cutlets with salt and pepper. Dip the cutlets in flour, then in the egg mixture, coating thoroughly, and then in the breadcrumbs. Be sure that both sides are covered well. Refrigerate, covered with plastic wrap, for 15 minutes.

Heat the oil in a heavy frying pan until hot. Add the cutlets, lower the heat slightly, and cook for about 2 minutes. Turn pork cutlets and cook for 2 to 3 minutes. Continue cooking, turning once again if necessary, until the pork is cooked through, about 6 to 8 minutes in total. Drain on a paper towel. Serve with redeye gravy or a squeeze of lemon.

Redeye Gravy
Yield: 1½ cups.

Rendered fat from cooking 3-4 slices country ham
1 tablespoon all-purpose flour
1 teaspoon sugar
1 cup hot water
½ cup strong, black coffee
3 tablespoons butter

Heat renderings from ham. Add flour and sugar until dissolved into ham renderings. Add water and coffee, and stir until gravy is well blended. Turn down heat and cook for 1 minute. Whisk in butter and cook for 1 minute longer. Serve immediately with hot biscuits, grits, or pork cutlets.

This story was published on

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.