Quixdraw wrote:
Pork cutlets - dredged in flour with spices of choice, egg wash, panko and fried in butter. I don't serve fried and fried often, so baked potato, and the last of the Christmas asparagus. I need to get the cutlets thinner next time, but the meal made the list. Cream gravy in the pan, some of the spiced flour, a little more butter and milk to desired thickness. Tasty!
That looks great! I just used minute steak to make something like that. We call it chicken fried steak. Served with mashed potatoes and homemade biscuits.
When I make those with pork, I start with a pork tenderloin and slice it thick, then turn it on the end and pound it out thin. My egg wash has buttermilk in it and then I use a combination of crackers and Panko. Serve it on a bun. It is called an Iowa Skinny! (Or a pork tenderloin sandwich.)