A Great recipe for baked seasoned pork cutlets with mushroom gravy.
For the Mushroom Gravy, In a saucepan over medium heat, melt the butter.
When the butter begins to bubble, add the mushrooms. Cook mushrooms for 10 minutes, or until the mushroom begin to brown.
Stir in the flour, reduce the heat to medium, and continue to cook for another 3-5 minutes, stirring constantly, until a thickened paste forms.
Pour in 1 cup of cold broth and whisk constantly until incorporated.
Pour in the remaining broth, and add the thyme.
Bring the gravy back to a low simmer then reduce the heat to low and continue to simmer for 30 minutes. Be sure to stir occasionally.
Season with salt and fresh ground black pepper to taste.
While the gravy is simmering prepare the pork cutlets. Preheat oven to 425 degrees F.
Pour the melted butter into a 9x13-inch baking dish. Spread evenly to coat the bottom of the dish.
In a small bowl, whisk the egg and milk together.
Dip pork cutlets into the egg mixture and then lay in the bottom of the buttered dish.
Sprinkle pork chops with seasoned salt and garlic powder.
Put the pork cutlets in the oven and bake for 10 minutes.
Flip the pork cutlets over. Season the other side with the remaining seasoned salt and garlic powder and return to the oven.
Cook for another 10 minutes or until the pork cutlets are no longer pink in the centre.
An instant-read thermometer should read at least 145 degrees F when inserted into the centre of a cutlet.
To Serve, Arrange pork cutlets on plates and spoon over mushroom gravy. Serve extra gravy in a dish on the side.