We had some little pork cutlets… and then we had this:

The transformation was pretty simple, and the result was delicious!

1. Cut off the fat from the edges of the cutlets.
2. Cover the cutlets with condensed cream of mushroom soup (straight from the can, not diluted or cooked yet).
3. Bread the cutlets with Italian bread crumbs mixed with a couple tablespoons of lemon pepper seasoning.
   It helps to just sit the pork on top, then cover it with more breading, patting lightly. Any rubbing or too much movement will take the breading right off.Also… notice my apron in the picture. I LOVE this apron. I think it was the first one I made, and I wear it almost every day while I’m making dinner or baking.
4. Cook the pork in a pan over medium heat. Again, don’t mess with it too much or the breading will fall off. You should only have to turn it once. Twice at the most.
5. Meanwhile, add milk to the leftover soup and bring it to a boil. Add some of the bread crumbs to thicken the soup. Sprinkle in some lemon pepper seasoning. This will be your gravy.
6. Add more milk if if gets too thick.
7. Repeat step 6.
8. Serve!

I served it with green beans and cheesy rice.