Ingredients

• 6 boneless pork cutlets
• Salt and pepper
• 1 egg, lightly beaten
• 1 c. bread crumbs
• 2 Tbsp. vegetable oil
• 2 Tbsp. butter
• 2 large onions, sliced
• 6 bell peppers, thinly sliced (2 each of green, red, gold)
• 1 c. hot water
• 1 cube beef buillion.
• 6 oz. fresh mushrooms, sliced
• 1/4 c. whipping cream (or half and half)
• 1 Tbsp. flour

Directions

1. Pound meat very thin. Salt and pepper.

2. Dip cutlets into egg and bread crumbs.

3. Heat oil and butter together over medium heat.

4. Saute cutlets until golden (about 10 minutes). Remove to a plate, cover and keep warm.

5. Add onions to the skillet used for cooking cutlets. Saute until limp.

6. Add sliced peppers, water, buillion cube, and mushroom. Simmer until peppers are tender.

7. Combine cream and flour, then stir into vegetable mixture, stirring constantly until thickened.

8. Serve sauce over warm cutlets.

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