Breaded Pork Cutlets With Root Veg Mash And Sage Gravy

• 1 1/2 cups chopped turnips
• 1 cup chopped Yukon gold potato
• 3/4 cup chopped peeled Fuji apple
• 1 bay leaf
• 1/4 cup light sour cream
• 2 tablespoons unsalted butter, softened and divided
• 3/4 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 4 (4-ounce) center-cut boneless pork cutlets
• 1/2 cup quick-mixing flour (such as Wondra), divided
• 1 large egg, lightly beaten
• 2 tablespoons canola oil, divided
• 1 1/2 cups unsalted chicken stock (such as Swanson)
• 1 teaspoon chopped sage

1. Place turnips, potato, apple, and bay leaf in a medium saucepan; cover with water to 2 inches above vegetable mixture. Bring to a boil; cook 10 minutes or until tender. Drain. Discard bay leaf. Return vegetable mixture to pan. Add sour cream, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mash to desired consistency.
2. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place 6 tablespoons flour in a dish. Place egg in a dish. Dredge pork in flour; dip into egg. Dredge in flour.
3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl. Add 2 pork cutlets; cook 2 minutes on each side or until browned and done. Remove pork from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and 2 pork cutlets. Add stock, scraping pan to loosen browned bits. Combine remaining 5 teaspoons butter and remaining 2 tablespoons flour in a small bowl. Gradually add butter mixture to pan, stirring with a whisk. Cook 2 minutes or until thickened. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and sage. Serve with pork and mashed vegetables.

turnips, gold potato, apple, bay leaf, light sour cream, unsalted butter, kosher salt, freshly ground black pepper, center, quickmixing flour, egg, canola oil, chicken, sage

Taken from www.myrecipes.com/recipe/breaded-pork-cutlets-root-veg-mash-sage-gravy (may not work)