- 1 package JVF tenderized beef or pork cutlets, cut into quarters
- 1/2 t. salt
- 1/4 t. black pepper
- 1/4 t. garlic
- 1/2 t. onion powder
- 1/2 c. flour
- 1/4 c. oil (I add a tablespoon of butter)
- 1 c. water
- 1 beef bouillon cube (or use 1c. organic beef brother and eliminate water and cube)
- 1 medium yellow onion
- Mix the seasonings in a small bowl. Put flour on a flat dish. Coat each piece of cutlet with spices and rub the spices into the groves in the cutlets. You should cover the pieces with the spices while retaining some of the spices for later. Dredge each piece in flour. Rub flour in too, then re-dredge in the flour.
- Heat oil and butter on a medium high burner and preferably in a cast iron skillet but any will do. Add cutlets and fry for 1 minute then cut heat back to medium. Fry 4-5 minutes on each side, then remove to drain on a paper towel.
- Remove all but 3 tablespoons of oil/butter and bring back to medium high heat, sprinkling in 3 T. flour. Whisk it into the oil and cook until you have a brown roux. Add the cup of water and a bouillion cube (or not) and mix until the gravy thickens slightly. Add all or part of remaining seasoning to taste.
- Replace cutlets in gravy, top with onion rings, cover and simmer for 30-40 minutes and you’re ready to eat. I like it served over rice or with a good yeast roll. Whatever you prefer is fine but the gravy is delicious too so have some method for cleaning the plate at the table!