Pork Cutlets

from Cheri
In 3 shallow bowls put:
1. Flour and salt and pepper.
2. Beaten eggs
3. Crushed saltines.
Take Cutlets and dredge in flour, then coat completely in eggs and the roll coat in crackers. (reserve the flour if you are making cream gravy.)
Set aside on a plate until all the cutlets are done. A sheet of wax paper helps them not to stick.
In an electric skillet melt a stick of butter at 375. When melted add cutlets. Brown each side and cover. They will need to cook for about 8 to 10 minutes. I turn them fairly frequently. The key to these is the butter. Add more butter, a Tablespoon or so at a time if needed.
Apples: (Trust me the apples are essential.)
Melt about ½ a stick of butter in a frying pan. Add cored, sliced apples. Turn to low and add brown sugar and a bit of cinnamon. Cover and stir frequently. Simmer until very soft. Let stand about 5 minutes before serving.
For cream gravy: (great with mashed potatoes)
When the cutlets are done, remove from pan. Set aside. I usually place in an oven safe dish in the oven on low just to keep them warm. With the left over butter in the pan slowly sprinkle and whisk in the flour creating a roux. Add milk slowly to wisk until desired consistency.