The gravy in which these pork cutlets are simmered can be made with either milk or broth. I like to make mine half and half with both.

3/4 pound pork cutlets
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
1/2 cup self-rising flour
1/2 cup canola oil
1 cup chicken broth (or pork)
1 cup milk, or as needed

1. In a small bowl, combine the salt, pepper, and garlic powder. Using half of this mixture, season the pork cutlets on both sides.
2. Line a plate with waxed paper and combine the remaining seasoning mixture and the flour on the plate.
3. Heat a large heavy skillet over medium and add the oil.
4. Working with one cutlet at a time, coat both sides of the meat in the flour. Use a meat mallet or the edge of a small sturdy plate to beat the flour mixture into the meat. Reserve any remaining flour.
5. Fry the floured cutlets in the hot oil until golden on both sides, then remove to a plate and reduce the heat to low.
6. Pour of all but a couple of tablespoons of oil from the skillet, keeping any browned bits on the bottom. Stir the reserved flour into the remaining oil.
7. Cook and stir the flour for two minutes.
8. Slowly pour one cup of the broth into the flour mixture, and stir until smooth. Add the milk or remaining broth, again stirring until smooth.
9. Return the cutlets to the gravy and simmer until the meat is very tender. If needed, add a little more broth or milk to adjust the thickness of the gravy.

Servings: 2