8 Boneless Pork Cutlets
1 can condensed Cream of Mushroom Soup Mix
Also: 1 Can full of milk
2 TBS Minced Onion (or onion flakes)
½ cup flour
½ TBS Parsley
1 Chicken Bouillon cube
½ cup water, more or less
2 TBS Vegetable or Canola Oil
1 TBS Butter or margerine
Salt, Pepper, Paprika
In a pie dish whisk together the flour and season it with Salt, Pepper and Paprika to taste. Dredge the cutlets in the flour mixture, shake off any excess.
Brown the cutlets in the vegetable oil in a large Sauté’ pan. Remove and set aside. Drain oil from the pan, put heat on medium. Add the butter, soup mix and milk, whisking to blend evenly. Add in the bouillon cube and a little water to get the sauce to the desired consistency. Stir in minced onion and Paprika.
Add the pork cutlets back to the pan. Bring to a simmer, then reduce heat to low. Let simmer for 10-15 minutes. Add in about 1 TBS of Parmesan cheese and Parsley.
Serve with some Orzo cooked with chicken broth and herbs of preference.