Ingredients:
J lb. lean loin pork cutlet’i
1 egg slightly beaten
1/2zcup packaged seasofted dry bread crumbs
2 Tbsp. salad oil
1 (10’12-oz.) can condensed cream-of-mushroom soup, diluted
Instructions:
Wipe cutlets with damp paper towels. Pound thin with malleL Dip cutlets into egg, then into bread crumbs, to coat well. Slowly heat oil in large skillet. Saute cutlets, over medium heat. until golden on both sides, J5 minutes in all. Combine soup with 3/_. cup water; simmer, covered, 20 minutes. Serve cutlets with sauce.
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