KNIGHT'S CUTLET

Knight's Cutlet image

Provided by Food Network

Time 1h35m

Yield 1 serving

Number Of Ingredients 22

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

Steps:

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.