Pork Cutlets In Mushroom Gravy – by Sally Ann Jones
Ingredients
- Cutlets
- 1 tall can of mushroom soup or 2 cans if desired
- Eggs
- Flour
- Salt
- Pepper
Instructions
- Place flour in a pie plate or bowl and add salt and pepper. Mix well.
- In a separate dish, beat the egg.
- Dip each cutlet into the egg, then roll it in the flour mixture.
- Preheat a skillet to 350°F and brown the cutlets on both sides.
- After browning, place the cutlets into a baking pan.
- Once all the cutlets are browned and in the pan, pour mushroom soup over the top.
- Bake the cutlets at 425°F. The longer they cook, the softer they become.
