Cooking Light October 2015, Page 28

Updated August 26, 2015
Credit: Greg Dupree; Styling: Claire Spollen

Since multiple recipes appear on page 28, select the one(s) you want to save, share or create a shopping list for, here.

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Breaded Pork Cutlets with Root Veg Mash and Sage Gravy

Credit: Greg Dupree; Styling: Claire Spollen

Breaded Pork Cutlets with Root Veg Mash and Sage Gravy Recipe

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.

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Sautéed Lemony Brussels Sprouts

Credit: Greg Dupree; Styling: Claire Spollen

Sautéed Lemony Brussels Sprouts Recipe

Sautéing brussels sprouts with lemon rind gives this side dish a lemony flavor. 

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