Best Recipe for Knight's Cutlet
Ingredients
- 4 cups (1 quart) stock
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon bottled Maggi seasoning
- 3 whole allspice berries
- 3 whole juniper berries
- 2 small bay leaves
- 1 teaspoon sugar
- 8 tablespoons (1 stick) unsalted butter
- 1 cup all-purpose flour
- Pinch black pepper
- One 8-ounce center-cut boneless pork loin
- Salt and pepper
- Garlic powder
- 1 slice thick-cut smoked bacon, cut into 2-inch-by-1-inch rectangles
- 1/8 bell pepper, thinly sliced
- 1 large mushroom, thinly sliced
- 1 slice Swiss cheese, cut into 2-inch-by-1-inch rectangles
- 1 slice thick-cut smoked ham, cut into 2-inch-by-1-inch rectangles
- Soybean oil, for frying
- 3 large eggs, beaten
- 3 cups breadcrumbs
Instructions
- Special equipment: a frying thermometer
- For the gravy: In a 1-quart saucepan, combine the stock, garlic powder, onion powder, Maggi seasoning, allspice, juniper and bay leaves. Bring to a boil and cook, 15 minutes. Strain out the solids so you have a clear stock and return the stock to the saucepan.
- In a small saucepan, cook the sugar until caramelized. Add 2 ounces of the stock. Pour into the saucepan with the stock.
- In another pan, melt the butter, then pour in the flour and cook, whisking, until browned. Add 4 ounces of the stock and whisk. Add the contents to the saucepan with the stock and mix. Bring to a boil and cook until the contents thicken into a gravy.
- For the cutlet: Cut the pork loin down the center, lengthwise, being careful not to cut all the way through, and open like a book. Pound the meat on both sides until it is about 1/8-inch thick. Sprinkle the inside with salt, pepper and garlic powder.
- On one side of the meat, layer the filling in this order: bacon, peppers, mushrooms, Swiss cheese and ham. Roll up the meat, starting on the side with the ingredients, to make a 5-inch roulade.
- In a large frying pan, heat 1/2 inch of the oil to 250 degrees F. Line a plate with a paper towel. Soak the roulade in the beaten eggs, then roll in the breadcrumbs. Fry until golden brown and crisp, rotating the roulade all the way around, 15 minutes.
- Remove from the oil and let drain on the paper towel-lined plate. Serve with 2 tablespoons of the gravy.
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