For the pork: Begin with setting up a dredging station. Mix 1 1/2 cups milk with 2 of the eggs in one station; 2 cups of the flour mixed with the 2 teaspoons of salt, a 1/2 teaspoon black pepper, and the cayenne in another; and the pork in a third. Then have one clean plate at the end for the breaded pork.
Work with one piece of pork at a time. Sprinkle both sides with kosher salt and black pepper, place it in the flour mixture, and turn to coat. Shake to remove excess, then place the pork into the milk and egg mixture, turning to coat, and allow the excess to drip off. Finally, place the pork back in the flour and turn to coat. Place the breaded meat on the clean plate, and then repeat with remaining pieces of pork.
Heat the canola oil in a large saute pan over medium heat; when hot, add half of the butter. Cook the pork 3 pieces at a time until the edges begin to turn golden brown, about 2 minutes on each side. Transfer to a paper towel-lined plate and keep warm. Repeat until all the pork is cooked.
Once all the pork is cooked, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium heat. Add 1/4 cup of the hot drippings back to the pan, add the onion and garlic, and cook until softened, about 5 minutes. Add the ground pork and cook for 1 minute. Stir in the rest of the flour and continue to cook until browned, about 5 minutes longer. Pour in the rest of the milk, whisking constantly. Add salt and black pepper to taste and cook while whisking until the gravy is thick, about 5 minutes. If necessary, thin the gravy to desired consistency with chicken broth.
Keep the gravy warm until ready to use.
Next heat a small saute pan over medium heat and add the snow peas. Saute for 2 to 3 minutes then cover with water and let simmer until al dente. Keep warm.
In a large saute pan, heat the rest of the butter over medium heat. Crack each egg into the hot saute pan and season with salt and pepper. Fry the eggs for 2 to 3 minutes or until the yolk has almost set.
Divide the pork cutlets between 4 plates, spoon the gravy over the pork and place an egg over the top. Garnish each plate with some of the snow peas and with chopped herbs, if desired.
Recipe courtesy of Emeril Lagasse, copyright MSLO, Inc., all rights reserved