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Breaded Pork Cutlets with Root Veg Mash and Sage Gravy


Wondra flour has a fine, powdery consistency that yields smooth sauces and crispy crusts. Sifted cake or rice flour would also work if you can't find Wondra.

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  • 1 1/2 cups chopped turnips
  • 1 cup chopped Yukon gold potato
  • 3/4 cup chopped peeled Fuji apple
  • 1 bay leaf
  • 1/4 cup light sour cream
  • 2 tablespoons unsalted butter, softened and divided
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 4 (4-ounce) center-cut boneless pork cutlets
  • 1/2 cup quick-mixing flour (such as Wondra), divided
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil, divided
  • 1 1/2 cups unsalted chicken stock (such as Swanson)
  • 1 teaspoon chopped sage


Adapted from


Step 1

1. Place turnips, potato, apple, and bay leaf in a medium saucepan; cover with water to 2 inches above vegetable mixture. Bring to a boil; cook 10 minutes or until tender. Drain. Discard bay leaf. Return vegetable mixture to pan. Add sour cream, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mash to desired consistency.

2. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place 6 tablespoons flour in a dish. Place egg in a dish. Dredge pork in flour; dip into egg. Dredge in flour.

3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl. Add 2 pork cutlets; cook 2 minutes on each side or until browned and done. Remove pork from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and 2 pork cutlets. Add stock, scraping pan to loosen browned bits. Combine remaining 5 teaspoons butter and remaining 2 tablespoons flour in a small bowl. Gradually add butter mixture to pan, stirring with a whisk. Cook 2 minutes or until thickened. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and sage. Serve with pork and mashed vegetables.


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