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Pork Cutlets with Milk Gravy Recipe

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This recipe for Pork Cutlets with Milk Gravy, by , is from The Hanson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steve Hanson
Added: Wednesday, December 08, 2010


2 lbs Pork Temple Cutlets
seasoned flour (see recipe in Misc. section of this cookbook)

1/2 cup cooking oil

3 cups milk (not skim)
1 tsp Worcestershire sauce

Heat a large skillet over medium heat and add the oil. Take cutlets and toss a handful at a time in the seasoned flour and then into the skillet. Try to keep the meat in a single layer. Cook until well browned before turning over (5-10 minutes depending on skillet temperature) Turn the cutlets and brown on second side. If the skillet become dry and the flour begins to burn as opposed to browning, add more cooking oil. When the cutlets have been browned to a rich, dark brown color on both sides, transfer to a plate and begin the gravy. Add 1/4 cup of remaining seasoned flour to the skillet scraping up browned bits from the bottom. You are basically creating a roux here using the pan drippings from the cutlets. When the roux has been cooked 5 minutes or so slowly add the milk whisking constantly. Add the Worcestershire sauce and adjust the salt and pepper to taste. Serve with boiled or mashed potatoes and either green beans or corn with apple sauce on the side!.

Number Of Servings:
Preparation Time:
45 minutes
Personal Notes:
This is a classic Iowa farm dish that Mom used to make frequently when we were kids in DesMoines! If you like fried chicken and milk gravy you will love this!




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