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Pork Cutlets

butter
oil
dried breadcrumbs (seasoned if desired)
2 eggs
1 Tbsp flour
salt and pepper to taste
vegetable broth

Heat half butter and oil in heavy frying pan. To prepare cutlets,
I use dried breadcrumbs (seasoned if desired) on one plate, lightly
beat a couple of eggs in a soup platter, roll cutlets in breadcrumbs
on both sides, then in eggs, then again in the breadcrumbs making
sure they are well covered. Place in frying pan and fry on medium
hot to avoid burning 5-7 minutes (depending how thick they are cut)
on one side until golden in color, turn over and repeat. You can
lift cutlets with spatula to let some fat get under the cutlets.
I make a cut with a sharp knife to make sure meat is well done and
if necessary fry a couple more minutes on both sides. I have also
cut up onions and sauteed them right along with the pork cutlets.
After removing cutlets from pan (keep warm) I use a heaping tbs of
flour, browning in the pan until golden, then add vegetable broth
to make a gravy. Use salt and pepper to taste. Serve over cutlets.

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