​ Breaded Pork Cutlet

egg whites plus 2 tablespoon water
1 teaspoon dry mustard
1 teaspoon granulated garlic
2 (4-ounce) boneless pork loin, pounded thin
3/4 cup all-purpose white flour
1/2 cup Panko bread crumbs
2 tablespoon olive oil
salt and black or white pepper

 Season meat with salt and black pepper then pound meat thin, put flour in a plastic or paper bag and shake meat in flour to coat it , dip in the wire whisked egg whites that is mixed with garlic and mustard, and dredge in breadcrumbs.

Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan. Cook a few minutes on each side or until lightly golden browned. If your heat was too high and it browned to quickly you can finish cooking it by baking it in a 300-F oven.

Country Gravy
Makes 2 cups of gravy
1/4 cup canola or vegetable oil 
1/4 cup all purpose white flour 
2 cups milk and 1 cup water mixed with ½ teaspoon onion powder
1/4 tsp salt 
1/4 tsp ground black pepper 

Heat oil in fry pay using medium high heat

add flour, mix and slightly brown flour.
add milk and water while stirring and gravy thickens.
add salt and pepper to taste.

Serve warm