Go Back
+ servings
breaded pork cutlets on a plate with gravy

Breaded Pork Cutlet Recipe with Onion Gravy

Juicy pork coated with breadcrumbs, fried in bacon fat, and drizzled in onion gravy.
Course Main Course
Cuisine American, Russian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 393kcal


Onion Gravy:


  • Place each pork chop in a plastic bag or between 2 pieces of plastic wrap and lightly beat with a meat tenderizer.
  • In a bowl, mix the egg, Worcestershire sauce and water. In a separate bowl combine the flour, paprika, salt and pepper. Place the bread crumbs in a third bowl.
  • Coat each pork chop in the flour mixture, dip it in the egg mixture, then coat it with breadcrumbs. Repeat for all pork chops.
  • Heat the bacon fat in a skillet over medium heat. Once fat is sizzling, add the pork chops, cooking 2 at a time. Cook for about 1 ½ minutes per side, until golden and crisp on the outside. BE CAREFUL NOT TO OVERCOOK. It is ok if the pork chop is a touch pinkish in the middle.

Onion Gravy:

  • Melt the bacon grease in a saute pan over medium-low heat. Add the onion and cook until it is just starting to brown (5-7 minutes).
  • Add the flour and stir until you start to get a very light brown roux then add the milk, salt and pepper and stir. Cook, stirring continuously,until gravy reaches desired thickness (usually 2-4 minutes). If gravy is too thick, more milk can be added as necessary. Add additional salt to taste.


Cook's Tips:
  1. You can use thinly cut pork cutlets or pork chops. I had an easier time finding pork chops, but either will work. As long as they are thin cut
  2. Don't over-tenderize the pork. It should be about ¼ to ½" thick.
  3. Any animal fat can be substituted for the bacon fat.
  4. Don't cook more than 2 pork chops at a time. If you crowd the pan, the pork chops may not brown and become crispy on the outside.
  5. To keep pork chops warm while cooking the rest, place them on a plate in a 200 degree oven.
  6. When making the gravy, make sure you add warm milk to the roux. Adding cold milk could cause your gravy to become chunky instead of nice and smooth. Also, just add a little at a time while stirring to ensure no lumps form
  7. If your gravy comes out too thick, you can add more milk to thin it out


Serving: 1cutlet | Calories: 393kcal | Carbohydrates: 19g | Protein: 35g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 133mg | Sodium: 780mg | Potassium: 711mg | Fiber: 1g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 0.9mg | Calcium: 112mg | Iron: 2mg