Life: Idiotropic

Spain is good at slicing things thin.  I love the nearly see-through chicken boneless skinless chicken breasts that I buy.  They're amazing for stuffing and rolling or adhering Serrano ham to and dousing in herbs.  But, after buying nearly exclusively chicken for the last month, I needed something new.  The pork isn't quite as thin, but I can buy it in nice packs with perfectly sliced pieces all uniformly 1/4" thick.

I am not particularly good with pork.  A ham is easy.  You come up with a rub or sauce and baste it to death.  Thin little cutlets?  Scary.  But I looked up a recipe and found this on Yahoo Answers of all places and with a few tweaks of my own, the actually turned out really good and everyone liked it.  That alone is miraculous.

So... here it is with my tweaks.

Peppered Pork Cutlets with Onion Gravy

Ingredients
Combine well in a bowl or shallow dish.  The flour shouldn't be white nor speckled, but full enough of spice that it has color.:

• 1 cup flour
• 1 T+ paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper 

Dredge 16 1/4" boneless pork cutlets lightly in the flour spice mixture, then cook at medium high heat in a preheated pan in a T of olive oil until lightly brown on each side.  Remove pork and set aside.


Add 1 cup thinly sliced onions to the hot pork pan and cook for 3 minutes.  Add 2 T flour and mix in.  


Stir in 1 cup chicken broth or 1 cup dry white wine or a mixture of the two and mix well.

Add the pork to the onion broth adding a little more broth as needed.  


Serve with a sturdy pasta and a nice green salad.