Pan-Fried Pork Cutlets

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 1/2 pounds pork tenderloin, cut into 6 serving-size pieces
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 1/2 cup all-purpose flour, divided
  • 1/4 cup vegetable oil
  • 2 tablespoons bacon drippings
  • 1 1/2 cups milk
  • Fresh parsley sprigs (optional)

Preparation

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

Only you will be able to view, print, and edit this note.

Add Note

Pan-Fried Pork Cutlets Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy