Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a special dish, brad's bacon breaded pork cutlet with apple cider gravy. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Brad's bacon breaded pork cutlet with apple cider gravy is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Brad's bacon breaded pork cutlet with apple cider gravy is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can have brad's bacon breaded pork cutlet with apple cider gravy using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Brad's bacon breaded pork cutlet with apple cider gravy:

1. Take 5 LG pork cutlets
2. Take Flour for dredging
3. Get 2 eggs, beaten with a little water
4. Make ready 2 sleeves of bacon flavored Ritz crackers
5. Make ready Oil for frying
6. Make ready For the gravy
7. Get 3 packets pork gravy, yielding 1 cup each
8. Take 1 1/2 cups apple cider
9. Prepare 1 1/2 cups water

While it's heating trim off any excess fat from the outer edges of the pork and season them on both sides. Now brown them well on both sides, three at a time, and remove them to a plate before doing the same with the slices of bacon Now pour in the cider and cider vinegar and add a little seasoning. Because these breaded pork cutlets are perfectly tender, juicy and not at all like shoe leather. And as if the pork itself isn't enough Why This Recipe Works.

Instructions to make Brad's bacon breaded pork cutlet with apple cider gravy:

1. Place crackers in a LG zip lock bag. Beat until crumbs.
2. In separate bowls add crackers, flour and beaten egg.
3. Heat oil in a LG frying pan over medium low heat.
4. Dredge pork in flour, then egg, then crackers. Fry covered until golden brown and done all the way through.
5. Meanwhile add cold water and cider to a small sauce pot. Whisk in gravy mix. Bring to a boil over medium heat stirring often.
6. Let simmer 1 minute then remove from heat.
7. Drain pork on paper towels. Serve with gravy. Enjoy.

Thin cut, tenderized pork chops/cutlets keep the pork tender while cooking. Cooking the pork cutlets in bacon fat adds. Dredge cutlets in flour; dip in buttermilk. Place in a bowl of Japanese Bread crumbs and coat well. For the Country Gravy: Melt margarine in a pot and add flour to make a roux.

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