Pork Cutlets, Chive Potatoes & Pan Gravy, Fresh Green Beans, Cottage Cheese, & Sliced Tomatoes

To celebrate Brian's homecoming I am fixing some of his favorites tonight for dinner.  He loves anything you can cook with white gravy so browning these pork cutlets in a bit of olive oil should give me just enough brown crumbles to make him pan gravy for his potatoes.  I am using reduced fat milk for he gravy and potatoes and the green beans are cooking away right now in water seasoned with several teaspoons of chicken bouillon granules and half a sweet onion,  foregoing any added fat.

Since we are becoming more "heart diet" aware I am somewhat torn between my aversion to chemicals and artificial additives and "fat" such as real butter.  I am struggling to force myself to use margarine  which I view as terrible because of the chemical additives and composition of it.

Fresh Green Beans:

Break and wash one quart of fresh green beans.  (I used 4 cups pole beans.)   Place in a medium saucepan and add 3-4 C. water.  Just to barely cover.  Add a bouillon cube plus one for every cup of water you use.  Example, 3 C. water use 4 bouillon cubes.  Dice about 1/3 c. sweet onion and add, then season with black pepper.  Do not add salt at this time.  The chicken bouillon is salty and may be enough.  Bring to a boil and reduce the heat,  cover  and simmer until the beans are tender.  About an hour depending on the age of the beans, taste and correct seasonings adding salt if desired.  Start the potatoes as follows.

Chive Mashed Potatoes:

3-4 large Russet or Idaho potatoes
salt and pepper to taste or Mrs. Dash
reduced fat milk
4 T. margarine or butter, or  perhaps butter beads as an alternative
2 T. fresh snipped chives or 1 T. dried chives

Peel and quarter the potatoes and cover with water,  add a pinch of salt and bring to a boil.  Cover and cook over medium heat for about 20-30 minutes, until fork tender.  Drain and add margarine or butter.  Add a few tablespoons of milk and the margarine.  Mash with hand masher or mixer whichever you prefer. Add enough milk to reach desired consistency and taste and adjust seasoning.  Garnish with the chives.   Start the cutlets as follows.

 Cutlets and Pan Gravy:

4 tenderized pork cutlets  (chicken cutlets,  or beef minute steaks, any will work fine)
 
Season well with salt and pepper
flour for dredging
2 - 3 T. olive oil
6 T. flour
2 1/2 C. low fat milk
salt and pepper to taste or Mrs. Dash

Place the olive oil in the bottom of a heavy skillet and heat over medium high fire.   Season the cutlets and dredge in flour, shaking off any excess.  Brown well cooking through and remove from the pan.  Keep the cutlets warm in a 175 degree oven or on a warmer while you make the gravy.

Add the flour to the drippings in the pan and stir in well using a slotted spoon or whisk.  You need to cook the flour a bit for better flavor.  Add the milk and continue stirring until a boil then reduce heat and simmer a few minutes.  Taste and correct the seasoning.  Continue the slow simmer until you have  completed any additional last minute tasks.  Serve atop the potatoes and the cutlet.

Slice the tomatoes and dish up a bowl of cottage cheese and your meal is ready! Our whole family likes to top our green beans with cottage cheese.  

Dessert tonight is chilled watermelon and our beverage of choice is iced tea.