-
1
FOR THE GRAVY: Melt butter in medium saucepan over medium heat.
-
2
Add onion and cook until softened, about 5 minutes.
-
3
Stir in flour, garlic, sage, and paprika and cook, whisking constantly, until golden and fragrant, about 1 minute.
-
4
Slowly whisk in broth and milk and bring to boil.
-
5
Reduce heat to medium-low and simmer until thickened, about 10 minutes.
-
6
Off heat, stir in Worcestershire sauce and season with salt and pepper to taste.
-
7
Cover and set aside.
-
8
(Gravy can be refrigerated for up to 2 days.
-
9
).
-
10
FOR THE PORK: Meanwhile, combine flour, cornstarch, garlic powder, onion powder, 2 teaspoons pepper, 1 teaspoon salt, baking powder, and cayenne in bowl.
-
11
Transfer 1 cup seasoned flour to shallow dish.
-
12
Whisk 6 tablespoons milk and eggs together in second shallow dish.
-
13
Stir remaining 2 tablespoons milk into remaining seasoned flour, rub with fingers until mixture resembles coarse meal, and transfer to third shallow dish.
-
14
Pat pork dry with paper towels and season with salt and pepper.
-
15
Lightly score both uncut sides of pork pieces in 1/4-inch crosshatch pattern.
-
16
Working 1 piece at a time, coat pork lightly in seasoned flour.
-
17
Place pork between 2 sheets plastic wrap and pound to 1/4-inch thickness; remove plastic.
-
18
Coat pork again with seasoned flour, dip into egg mixture, and dredge in milk and flour mixture, pressing firmly to adhere.
-
19
Arrange pork on wire rack set inside rimmed baking sheet and refrigerate for 15 minutes or up to 4 hours.
-
20
Adjust oven rack to middle position and heat oven to 200 degrees.
-
21
Warm gravy over medium-low heat, stirring occasionally.
-
22
Heat oil in 12-inch skillet over medium heat until shimmering.
-
23
Fry 2 pieces pork until deep golden brown and crisp, 2 to 3 minutes per side.
-
24
Drain on clean wire rack set in rimmed baking sheet and place in oven.
-
25
Fry remaining pork.
-
26
Serve with gravy.
