- Press pork slices flat with palm of hand. Season with salt and pepper as desired. Place flour and Rustic Herb Seasoning in a gallon freezer bag.
- In large skillet, heat oil over medium-high heat. Add pork cutlets to flour, shake to coat; shake off excess flour. Place in skillet. Reserve flour.
- Sauté pork until browned and internal temperature reaches 150°F on an instant-read food thermometer, about 6-8 minutes. Remove from skillet; keep warm.
- Whisk reserved flour and Onion Onion Seasoning into skillet; cook 1 minute, whisking constantly. Whisk in chicken broth and milk; bring to a boil. Boil 1 minute or until thickened, whisking constantly. Remove from heat; salt and pepper as desired. Serve over pork cutlets.
Makes 6 servings OR 4 servings + 2 leftover servings. Serve with Caramelized Onion Mashed Potatoes.
Make ahead & freeze: Prepare through step 1, placing pork in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
For leftovers Rustic Pesto Pork Sandwiches recipe: Place 4 pork cutlets (no sauce) in a storage container. Refrigerate up to 2 days.