boneless pork (any cut is OK, sirloin is best)
all-purpose flour
coarse Kosher salt (or any)
fresh coarse ground black pepper (or any)
canola or vegetable oil
red wine (or whatever you have on hand)
sweet & sour sauce (or can use grape jelly, mixed with any type vinegar, to taste)

Cut pork into SMALL serving size pieces, place between 2 sheets of wax paper then hit them with the bottom of a pan or meat mallet until they are fairly thin and flat.

Mix flour, salt and pepper (to taste) and cover pork pieces with flour mixture, pat into each piece, you want them well covered. Lightly shake off excess flour and stack floured pork on plate.

Heat oil, enough to lightly cover bottom of pan, brown pork on both sides (do NOT overload pan as will make soggy, you will prefer these somewhat crisp) remove to platter. Watch bottom of pan, if drippings are burning remove from pan and place aside (do NOT discard), add more oil and continue browning.

When all are browned and removed from pan, pour a little wine, add your sweet & sour sauce (or grape jelly/vinegar mixture) to drippings, mix well until alcohol is evaporated do not boil or cook too long, may burn. Add browned pork to sauce, heat through, turning cutlets once. Best served immediately.

Serve over fried rice or any rice, drizzle sauce over top.

Variation: You can add pineapple pieces, sautéed green pepper and onion, if desired.

Submitted by: Theresa Martens