From Chef Paul Prudhomme's Louisiana Tastes, which I heartily endorse as a pretty darn good Cajun cookbook. Even if, in the seeming haste to put all the directions in four steps, thirty minutes of complicated stirring is condensed into one step.
Pork with Enoki Mushrooms
4 4-ounce pork cutlets 
1 cup unseasoned dried bread crumbs
1 large egg, lightly beaten
all-purpose flour for dredging
Enoki mushroom sauce
2 tablespoons olive oil
3 cups (about 4 peppers) mixed green, yellow, and red bell peppers, chopped
6 tablespoons all-purpose flour
7 oz enoki mushrooms, trimmed and separated
3 cups beef broth
1 tablespoon salt
2 1/2 teaspoons dried basil
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon cayenne
1 teaspoon dry mustard
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dillweed
1/2 teaspoon black pepper
1/4 teaspoon white pepper
Combine the seasoning mix in a bowl, and sprinkle each side of each pork cutlet with 1/4 teaspoon of seasoning mix. Pat in.
Mix the bread crumbs and one tablespoon of the seasoning mix and place in breading conveyance of choice (pan, plate, or bag).
Make the sauce by preheating an empty 10-inch skillet over high heat. Add the olive oil and all the bell peppers, stirring quickly until the peppers are bright. Add the flour, a tablespoon at a time, and stir until the white is gone.
Add the enoki mushrooms, stir to combine, and add the remaining seasoning mix and the beef stock. Simmer for at least ten minutes.
While the sauce is simmering, make the pork cutlets. Prepare your breading area. At one end are the seasoned pork cutlets, next the flour for dredging, then the beaten egg in a bowl, the breadcrumbs next to them, and a plate to receive the breaded cutlets. Dredge the seasoned cutlet in flour, then egg, then place the cutlet on the plate of breadcrumbs and press the crumbs onto the meat. Shake off the excess and place on a plate. Repeat with all cutlets. Let the breaded cutlets sit for a little while before frying.
Put another ten-inch pan on medium-high heat and add oil to fry the cutlets when it is hot. Oil should just cover the bottom of the pan. Add two cutlets to the pan, and cook until done, about 3 minutes to a side. Drain on a wire rack and serve, drenched with sauce.
 The cutlets should be boneless, and not more than about 3/4" thick. Any thicker, and it isn't possible to pan-fry the cutlets without burning the crust.
 Okay, italian breadcrumbs work okay, but the taste is a little funny.
 I like peanut oil for frying, since it has a higher smoke point than most oils. The original recipe called for extra-virgin olive oil. Like the acidity that you pay for in EVOO would exist any more after being heated on High. Feh.
 This is to 'fake the roux' later in the recipe. It seems like a lot, but it thickens the three cups of broth rather nicely.
 Enoki mushrooms look like overgrown spaghetti with little tiny white caps on top. They're occasionally hard to find, but our local Asian market carries them pretty regularily. I still don't know what to substitute for them if I can't find them, so usually, I just leave them out.
 I use beef broth from a can. I know, shame on me.
 Dried dillweed is quite an expensive spice, but it packs a whollop with just a pinch. Dillweed is the main flavor in this dish, so it cannot be left out, or it'll taste funny.
 I like using deep plates for my dredging and breading. My mother uses zip-loc bags. 'It's Shake 'n' Bake, and I helped!'
 This is 'faking the roux'. It is very important to keep stirring until all the flour is no longer white, otherwise the raw-flour taste comes through in the sauce.
 I usually make the sauce first, then fry the cutlets while it's simmering. A long simmer doesn't hurt it, just keep the heat on low and stir it every now and then.
 I clean off one whole section of my countertops for the breading area. Having all this stuff ready to go when breading time happens keeps me sane and keeps me from wandering around my kitchen with raw egg on my hands. Ew!
 We did a lot of experimentation about the breading for this dish. Adding in the flour dredge does a lot for crust adhesion, but letting the cutlets sit for a little before they're fried does a lot more.
 I use a thermometer to tell me when it's done.