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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This is a dish I loved when I was stationed in Germany with the Air Force. I love serving this with spätzel and salad. Prep Time: approximately 15 minutes. Cook Time: Approximately 25 minutes. Ready in Approximatley 40 minutes. Ingredients:
1 cup potato flakes |
1 dash salt |
1 dash pepper |
2 tablespoons canola oil |
4 pork cutlets, pounded thin |
1 egg, beaten |
1 medium onion, diced |
1 (10 3/4 ounce) can mushroom soup |
1 1/2 cups water |
1 dash granulated garlic |
Directions:
1. 1. Place egg in bowl mix. Place mashed potato flakes in shallow dish. Heat oil in a large skillet (I like using an electric skillet for more even heating) over medium-high heat. Dip pork cutlet in egg, then coat with mashed potato flakes. Place in skillet. Sprinkle salt (optional), pepper and garlic to tops of the cutlets. Fry in the hot oil until brown. Turn and again sprinkle with salt (optional), pepper and garlic. Make sure pork cutlets have cooked through normally about 5 minutes per side.
2. 2. Remove the pork cutlet from the skillet. Add water, onions and soup (also any remaining mashed potato flakes). Place the pork cutlet back into the skillet, spoon mixture over the pork cutlet and cook over medium heat for 25 minutes. Serves Immediately.
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