Ingredients:
3 -5 lbs pork roast, cut into 3/4-inch-thick cutlets, about 6 cutlets
1 1/4 cups flour
1 tablespoon salt
1 tablespoon pepper
1/2 cup canola oil
1/2 piece chopped bacon
1 finely chopped onions
1/2 lb chopped mushrooms
1/2 cup dry white wine or 1/2 cup water
Directions:
Pound the pork cutlets with a mallet until they are 1/4-inch thin. Combine 1 cup flour, salt and pepper in a large dish and dredge the cutlets in the flour mixture. Meanwhile, preheat the oven to 350 F.
In a large frying pan, place the thin cutlets in hot oil, and brown approximately five minutes on each side. Drain and place the browned cutlets in a casserole dish.
Add bacon, onion and mushrooms to hot oil in the frying pan, and simmer for approximately 10 minutes until the bacon,chopped onions and mushrooms are cooked. Add remaining 1/4 cup flour and 1/4 white wine to the pan to make gravy. Add remaining 1/4 cup liquid if necessary and cook over low heat until gravy is thickened.
Pour the bacon and onion/mushroom gravy over the cutlets in the casserole dish. Tightly cover the casserole dish and place in the preheated oven and cook for 30 to 35 minutes until tender.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.