So let's see how accurate that is. There were 10 small pork cutlets in a 1.3lb. package. But, it won't be relevant on this particular cook because I cut them into 1/2-inch strips across the grain with kitchen shears, then put the strips in a plastic baggie with brown rice flour, salt and pepper, gave it a shake, and removed the coated pieces to fry in a pan.
Just a little EVOO for a few minutes. They cook quickly.
I had some warm turkey stock (from the freezer) and added it to the pan.
The toasted flour coating made a quick gravy. Does it look like chitterlings to you?
The end result? Mixed. Brown rice flour doesn't make the best-looking or best-textured gravy I've ever had, but the turkey and pork flavors combined together were very homey and comforting. I'll have to try it again using some other thickening agent, and before I run out of frozen (smoked) turkey stock.
Just a little EVOO for a few minutes. They cook quickly.
I had some warm turkey stock (from the freezer) and added it to the pan.
The toasted flour coating made a quick gravy. Does it look like chitterlings to you?
