Breaded Pork Cutlets with Root Veg Mash and Sage Gravy

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Breaded Pork Cutlets with Root Veg Mash and Sage GravyRecipe

Photo: Greg Dupree; Styling: Claire Spollen

Wondra flour has a fine, powdery consistency that yields smooth sauces and crispy crusts. Sifted cake or rice flour would also work if you can't find Wondra.

Serves 4 (serving size: 1 pork cutlet, about 1/2 cup vegetable mash, and 3 tablespoons gravy)

Ingredients

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1 1/2 cups chopped turnips
1 cup chopped Yukon gold potato
3/4 cup chopped peeled Fuji apple
1 bay leaf
1/4 cup light sour cream
2 tablespoons unsalted butter, softened and divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 (4-ounce) center-cut boneless pork cutlets
1/2 cup quick-mixing flour (such as Wondra), divided
1 large egg, lightly beaten
2 tablespoons canola oil, divided
1 1/2 cups unsalted chicken stock (such as Swanson)
1 teaspoon chopped sage

Preparation

1. Place turnips, potato, apple, and bay leaf in a medium saucepan; cover with water to 2 inches above vegetable mixture. Bring to a boil; cook 10 minutes or until tender. Drain. Discard bay leaf. Return vegetable mixture to pan. Add sour cream, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mash to desired consistency.

2. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place 6 tablespoons flour in a dish. Place egg in a dish. Dredge pork in flour; dip into egg. Dredge in flour.

3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl. Add 2 pork cutlets; cook 2 minutes on each side or until browned and done. Remove pork from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and 2 pork cutlets. Add stock, scraping pan to loosen browned bits. Combine remaining 5 teaspoons butter and remaining 2 tablespoons flour in a small bowl. Gradually add butter mixture to pan, stirring with a whisk. Cook 2 minutes or until thickened. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and sage. Serve with pork and mashed vegetables.

Created date

August 2015

Nutritional Information

Calories 408
Fat 19.6 g
Satfat 7 g
Monofat 8.6 g
Polyfat 2.9 g
Protein 32 g
Carbohydrate 26 g
Fiber 3 g
Cholesterol 142 mg
Iron 2 mg
Sodium 527 mg
Calcium 63 mg