4 pork cutlets (about 1 1/2 lb.)
flour
1 egg
3 tbsp. milk
3/4 to 1 cup flour
1/2 tsp. dry mustard
1/2 tsp. fresh ground pepper
3 to 4 tbsp bacon drippings
1 (10 oz.) can condensed cream of mushroom soup
1/4 cup milk or half & half

Put about 3/4 cup flour in a pie pan. Dredge cutlets in the flower doing you best to keep them as compact as possible. Keep cutlets separate and place in freezer for about 20 minutes.

Beat egg well with milk and pour into small pie pan. In another pie pan combine flour, mustard and pepper. Dip cutlets in egg/milk mixture and dredge in flour, again keeping them as compact as possible. Keep cutlets separate and return to freezer for about 45 minutes.

Heat large, heavy skillet over medium heat about 5 minutes. Add bacon drippings and heat for another minute or two. Add cutlets and immediately reduce heat to about medium-low. (You want the bacon drippings to be barely bubbling around the edges of the cutlets.) Brown, uncovered about 20 to 25 minutes per side. (The secret to tender, pan fried pork is VERY slow browning over fairly low heat.)

Spoon off any excess drippings, add mushroom soup and milk, cover, heat thoroughly (about five minutes) and serve.

Submitted by: Mike Thies