Pan-Fried Pork Cutlets

1. 1

   Flatten cutlets to 1/8-inch thickness using a meat mallet; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Dredge cutlets in 1/4 cup flour.

2. 2

   Saute cutlets in oil and bacon drippings in a large skillet over medium heat 2 minutes on each side or until lightly browned. Remove from skillet; set aside. Reserve drippings in skillet.

3. 3

   Add remaining 1/4 cup flour to pan drippings, stirring until smooth. Cook over medium heat 1 minute, stirring constantly. Gradually add milk; cook, stirring constantly, until thickened. Add remaining salt and pepper.

4. 4

   Add cutlets to skillet, arranging over cream gravy. Cover and simmer 30 minutes, turning cutlets frequently. Remove cutlets to a serving platter; spoon gravy over cutlets, and garnish with parsley sprigs, if desired.

5. 5

   Note: Six (1/2-inch-thick) pork chops (about 1 1/2 pounds) may be substituted for tenderloin; do not flatten.

* Per serving · 4 servings · Values may vary.

No additional tips available.