....and the winner is......

ME!! Yay for me and the fam. I baked a delicious dinner tonight which was Parmesan Asiago breaded Pork Loin with mashed potatoes with white gravy and broccoli. Quite a simple recipe for the pork loins so here it goes:

What you'll need:
- Boneless Pork Loin cutlets about 1/2 inch to 1 inch thick
- 1/4 cup flour
- Salt & pepper to taste
- 1 egg
- 1 tsp water
- 1 cup bread crumbs
- 1/3 Parmesan Asiago cheese
- 1 tsp butter
- 3 tbsp vegetable or canola oil

For the white gravy:
- 1/4 cup vegetable or canola oil
- 3/4 cup flour
- 1 tsp pepper
- 1 tsp salt
- 4 cups milk

Note: This recipe makes a lot of gravy so be prepared to save some for biscuits and gravy in the morning!

What to do:
For the cutlets:
1. Mix the flour and salt and pepper in a small bowl. Set aside.
2. Mix the egg and water in a small bowl and stir until well mixed for approx. 1minute. Set aside.
3. Mix the bread crumbs, Parmesan Asiago cheese, salt and pepper in small bowl. Set aside.
Note: I also added in some garlic powder for the heck of it.
4. Line up bowls in order of flour mix, egg mix and bread crumbs mix.
5. Set cutlets in flour, flip over and shake off excess flour. Dip both sides in the egg mix and then drag both sides through bread crumb mix.
6. Heat large skillet over medium heat and add butter and oil to skillet. When warm, place cutlet in skillet cooking on each side for approx. 3 minutes or until cooked thoroughly.

For white gravy:
1. Heat medium skillet over medium heat and add oil to skillet.
2. Stir in flour, salt and pepper until smooth.
3. Slowly add milk and stir mixture. If final product is still too thick, add more milk.

Obviously use what ever recipe you want for mashed taters. The wife cooked them so that's why I didn't add the recipe in here. So here's a picture of the dish. :















If you try it out, I hope you enjoy it!! Until next time.....

Danny Crocker