Knight's Cutlet

Total Time:
1 hr 15 min
15 min
1 hr

1 serving

  • Gravy:
  • 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
  • Cutlet:
  • 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
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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