How to make it
Heat the oil in a large skillet. Coat cutlets with flour, shaking off the excess.
Cook cutlets until browned, about 2 minutes on each side. Repeat until all cutlets are cooked.
Drain excess fat from the skillet, pour in Lee Kum Kee Pork Bone Soup Base, flour and milk. Bring to a simmer and stir occasionally. Simmer for about 5 minutes or until sauce thickens.
To assemble, arrange cutlets on plate and drizzle gravy on top. Garnish with green onions.
Tips: Serve with noodles, mashed potatoes or rice or on top of grilled meats, crackers, soups, etc.