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Ingredients
1 (1 ¼ lb.) pork tenderloin, sliced on the diagonal into 4 pieces (1/2-inch) thick
1 teaspoon Paula Deen House Seasoning
¾ cup buttermilk
½ cup all-purpose flour
1 tablespoon Hot Sauce
Oil for spraying
2 strips bacon
1 cup whole milk, (may need up to 1 ¼ cups)
¼ cup water
Kosher salt, to taste
Black pepper, freshly ground, to taste
Preparation
Use a meat mallet to evenly pound out the pork to a 1/4 -inch thickness.
1.
Season both sides with Paula Deen House Seasoning.
Add buttermilk to a baking dish and whisk in 1 tablespoon of hot sauce.
2.
Add flour to a separate baking dish and lightly season with salt and
3.
pepper.
Dredge 2 cutlets in flour, dip in the buttermilk mixture, then dredge
4.
cutlets in the flour again.
Spray with oil on both sides and place in basket. Close basket.
5.
Set temperature for 400 degrees, and timer for 5 minutes.
6.
Open basket, turn cutlets and spray again. Close basket.
7.
Set timer for 5 additional minutes.
8.
When cook time is complete, open basket, transfer cutlets to a platter to
9.
keep warm.
Repeat with remaining 2 cutlets.
10.
In a small skillet, place in bacon and cook until fat is rendered, remove
11.
and discard bacon.
Add the flour from the baking dish (you should have about ¼ cup
12.
remaining after dredging) to the bacon fat in the skillet and whisk until
smooth and bubbly, about 1 minute.
Add milk and water to the pan a bit at a time and bring to a boil.
13.
Reduce heat to a low simmer and stir until thickened, about 5 minutes,
14.
adding milk as necessary to control the thickness.
Season the gravy with salt and lots of black pepper.
15.
Plate the pork over grits and spoon gravy over the pork, serve
16.
immediately.
Country Fried Pork Cutlet with Cream Gravy
Serves 4
15
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