Ingredients: 3-5 lb. pork roast, cut into 3/4 inch thick cutlets
1-1/4 cup flour
1 Tbs. salt
1 Tbs. pepper
1/2 cup vegetable oil
1/2 pound bacon, chopped
1 onion, chopped
1/2 lb. mushrooms, chopped
1/2 cup water Preparation: Preheat oven to 350 degrees. Tenderize pork roast cutlets with a mallet. Pound until they are 1/4 inch thick and spread nice and wide. Combine 1 cup flour, 1 tablespoon salt and 1 tablespoon pepper in large dish. Dredge the cutlets in flour mixture. Heat 1/2 cup vegetable oil in large frying pan. Place the cutlets in hot oil and brown, about 5 minutes each side. Remove cutlets from pan and place in a casserole dish. Add 1/2 pound chopped bacon, 1 chopped onion and 1/2 pound chopped mushrooms to oil in pan and simmer about 10 minutes, until bacon and vegetables are cooked. Add remaining 1/4 cup flour and 1/2 cup water (as much is needed), to the pan to make gravy. Gravy is finished when it is thickened. Pour bacon and vegetables over cutlets in casserole dish. Cover cutlets completely. Place casserole in preheated oven and allow to cook for 30-35 minutes. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Bavarian Cooking
Model: 0781805619
Author: Ollie Leeb
(1997)
Hippocrene Books, Inc.
New York, NY 10016
Phone: 212-685-4371
Fax: 212-779-9338
Email: hippocr@ix.netcom.com
New German Cookbook: More Than 230 Contemporary And Traditional Recipes
Model: 0060162023
Author: Jean Anderson
(1993)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
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