Ingredients

Instructions

  1. Place cutlets between sheets of plastic wrap and pound thin.
  2. Place in pan; cover with buttermilk and marinate 1 hour.
  3. Combine flour, garlic salt, pepper, and salt in a bowl.
  4. Dredge cutlets in flour; dip in buttermilk.
  5. Place in a bowl of Japanese Bread crumbs and coat well.
  6. Heat oil in skillet to 300 degrees Fahrenheit.
  7. Place each cutlet in pan and fry 4 minutes each side, or until a light brown.
  8. Take cutlets out of skillet and pat dry with paper towels.
  9. Place in pan; cover with foil; and finish in a 350 degree Fahrenheit oven for 10 to 15 minutes.
  10. For the Country Gravy:
  11. Melt margarine in a pot and add flour to make a roux.
  12. Cook roux over a medium flame, stirring constantly with a wire whip, until a very light brown.
  13. Set aside for 5 minutes.
  14. Scald milk and slowly add roux until sauce thickens.
  15. Season with salt and black pepper.
  16. To kick it up a notch, fry a piece of bacon, crumble it and add to gravy.