This dish is emblematic of great home-style Southern cooking. Some say its origins are in Europe, where wiener schnitzel was invented--and there are some similarities. The connection ends, though, with the country-style sausage gravy with which we smother our pan-fried cutlets. Europeans serve their version with with a humble (and lean) wedge of lemon. I retain the gravy but lightened it up dramatically--and instead of pan-frying the cutlets in bacon fat as they do in some parts of the South, I choose to bread and bake them.
