1ea Stock Yards 5oz pork sirloin cutlet (pounded out)
2oz butter milk
2oz Hilltop Hearth flour
1tsp Monarch ground cayenne pepper
1tsp Monarch ground black pepper
1tsp Monarch granulated onion
1tsp Monarch granulated garlic
1tsp Monarch salt
3oz Monarch country gravy
Method: mix half the spices with the butter milk and marinate the pork cutlet in it for two hours. Mix the other half of the spices into the flour, remove the pork from the butter milk and coat well with the seasoned flour. Deep fry until golden brown, place on a plate and top with the country gravy and serve. May be served with mash potatoes and a simple vegetable.
Yield: one serving
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