By Chef Stephen Brandt
Yield: 4 portions
What you need:
4 ea Pork Cutlet, 4oz
1 cup All Purpose Flour
2 tsp Poultry Seasoning
2 tsp Garlic, granulated
2 tsp Mustard, ground
2 tsp Salt
1/2 tsp Black Pepper
5-1/3 oz Vegetable Stock
2 tsp Corn Starch
1/2 tsp Mustard, ground
Salt & Pepper to taste
Oil as need for frying
How to make it:
- In a bowl, combine the flour, poultry seasoning, garlic, mustard, salt and pepper, in which to dredge cutlets.
- Cook cutlets in a sauté pan over medium heat until golden brown with an internal temperature of 140°F.
- In a small bowl, combine cornstarch and dry mustard. Add small amount of stock to make a slurry.
- Bring remaining stock to a boil in a small sauce pan, add cornstarch slurry and return to a boil for 3 minutes, stirring constantly to thicken. Season with salt and pepper to taste.