Sometimes when I make cutlets, I fancy a little bit of gravy with them. This is the basic method I use.
Ingredients
1 small onion
3 teaspoons of flour
1 vegetable stock cube or a teaspoon of stock powder
300-350 ml of water
Oil
Chop the onion finely and fry in oil until the onion begins to brown. Add the flour and stir well. Cook for a minute or two, stirring well, then add the water, continue stirring and bring to the boil. Add the stock and simmer until it's dissolved. If the gravy seems too thick it can be thinned with a little more water.
At it's most basic, this is fairly plain gravy but other ingredients can be added to make it more interesting. Try frying some chopped ginger, grated carrot, chopped chilli pepper or chopped sweet pepper along with the onion, or add chopped garlic when the onion is almost cooked. Spices can be added as the onion is frying or herbs added after the gravy comes to the boil. Adding a little tomato paste or soy sauce makes a richer sauce and a little sugar will sweeten it.