Subj : BH&G 1959
To   : ALL
From : DAVE DRUM
Date : Sun Feb 28 2021 12:14:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Country-Fried Pork Cutlets w/Mushroom Gravy
 Categories: Pork, Breads, Sauces, Mushrooms, Dairy
      Yield: 4 Servings
 
      4    (6 oz ea) boneless pork
           - chops
           Salt & fresh ground pepper
    1/2 c  + 1 1/2 tb all-purpose
           - flour; divided
      1 lg Egg
    1/2 c  Italian-seasoned Panko
    1/2 ts Garlic powder
      3 tb Oil; divided
      1 tb Butter
      8 oz Cremini mushrooms; thin
           - sliced
    3/4 c  Milk
    1/2 c  Beef broth
 
  Pound pork chops to 1/4" thickness; season with salt and
  pepper. Set aside.
  
  Place 1/2 cup flour in a dish, beat egg in another, and
  stir together Panko bread crumbs and garlic powder in a
  third dish. Coat chops with flour, shaking off excess. Dip
  in egg coating on both sides; allowing excess to drip back
  into the bowl. Dredge in the Panko mixture.
  
  Heat 1 1/2 tablespoons oil in a large skillet over medium
  heat. Add 2 pork cutlets and cook until browned on outside
  and cooked through, about 4 minutes on each side. Transfer
  to a plate; heat remaining oil in skillet and cook
  remaining cutlets.
  
  Wipe skillet clean with paper towels. Melt butter in
  skillet over medium heat. Add mushrooms and saute until
  mushrooms are softened and they release liquid, about 5
  minutes. Sprinkle flour and 1/2 teaspoon salt over
  mushrooms; cook 1 minute, stirring constantly. Stir in
  milk and broth; bring to a simmer, stirring constantly.
  Simmer until mixture thickens, about 3 minutes. Season
  with salt and pepper. Spoon over cutlets to serve.
  
  Better Homes & Gardens | January 2014
  
  MM Format by Dave Drum - 18 January 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I don't need anger management; I need people to stop pissing me off.
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