Pork Cutlets

Pork Cutlet, Lemon Wedges, Braised Cabbage

Developed June, 2019. From freezer to table in less than an hour, this recipe yields a meaty entree similar to wiener schnitzel for a quick mid-week supper from "pantry" ingredients.

4 boneless pork loin chops, about 4.5 oz (125 g) each
general-purpose breader (see recipe)
1/4 c (60 ml) vegetable oil
chicken gravy (see recipe)
lemon wedges (optional)

Pound thawed chops to a 1/4 inch (6 mm) thickness between plastic wrap. Dredge in breader, shake off excess, and lay out to dry on a rack. Heat a 12-inch (30 cm) stainless-steel skillet over medium, add the oil, and when it reaches 325 F (160 C), carefully slide in the cutlets. Fry for about 5 minutes undisturbed but spooning oil over them. Turn over the cutlets and turn off heat. Let them cook through for 2 minutes. Cover with gravy and garnish with lemon wedges. Serves 4. Suggested sides: Peruvian rice and braised cabbage.