Pork Cutlets and Gravy

Growing up, my mother often served pork cutlets with potatoes and gravy. It was so good. Here is her recipe. 

Ingredients

Potatoes

2 1/2 lbs. potatoes, cut into quarters or halved. May be peeled if desired
2 or more garlic cloves, minced
1/2 c. or more milk
2 Tbs. or more butter
salt and pepper to taste

1 1/2 lb. pork cutlets
salt and pepper to taste
1 c. flour
1 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 egg, beaten
1 Tbs. milk or water
2 Tbs. oil

Gravy

2 Tbs  flour
2 1/4 c. milk or more as needed
salt and pepper to taste
1 can mushrooms, drained (optional)

Directions

Place the potatoes into a pot or saucepan. Fill the pot with cold water until there is an inch of liquid over the top of the potatoes.  Add a half teaspoon of salt to the water. Bring to a boil and cook until potatoes are soft.  Drain.

Turn the heat to high and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through the potatoes with a fork.

Fill a pot with water and bring to a boil.

In a shallow dish or bowl or pie pan, combine flour, onion powder, and garlic powder. In another shallow bowl, beat the egg and water or milk together. 

Season the cutlets with salt and pepper.  Dip a cutlet in flour mixture, and shake off excess. Then dip the cutlet in the egg mixture. Then dip the cutlet in the flour mixture again.  Repeat with each cutlet. Lay them on a pan as you get the skillet heated. 

Heat oil in a heavy cast iron skillet. Cook the cutlets on one side until nicely browned, about 2 minutes. Turn the cutlets over and brown the other side. 

Remove the cutlets to a plate and set aside as you make the gravy.  

Make sure there is at least 2 tablespoons oil in the pan. If there is not enough oil, add some butter to the skillet. Stir in the flour and cook for about 2 minutes to remove the flour taste. Whisking constantly, slowly pour in the milk. Cook and stir until thickened and bubbly. 

Add the mushrooms and pork cutlets. Turn the heat to low as you finish the potatoes. 

With an electric hand held mixer, beat potatoes until most of the lumps are gone.  Add milk, butter, and garlic.  Add salt and pepper to taste.

Serve cutlets with potatoes and gravy.