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Rating: 4 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Deb Wise
Recipe by Cooking Light October 2015

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Credit: Greg Dupree; Styling: Claire Spollen

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

408 calories; fat 19.6g; saturated fat 7g; mono fat 8.6g; poly fat 2.9g; protein 32g; carbohydrates 26g; fiber 3g; cholesterol 142mg; iron 2mg; sodium 527mg; calcium 63mg.
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