Pork Cutlets

Pork Cutlets

wtorek, 18 lutego 2014

Pork Cutlets

Time: 35 mins

Ingredients

• 6 boneless pork cutlets, trimmed
• 1/2 cup flour
• 2 teaspoons seasoning salt (we used garlic salt)
• 1/2 teaspoon pepper
• 2 eggs
• 1/4 cup milk
• 1 1/2 cups breadcrumbs
• 2 teaspoons paprika
• 6 tablespoons vegetable shortening (Crisco)
• 2 tablespoons flour
• 1/2 teaspoon dried dill
• 1 1/2 cups chicken broth
• 1 cup sour cream, room temperature

Directions

• 1 Place cutlets between waxed paper and flatten to 1/4 - 1/2 inch thickness using a meat pounder or rolling pin.
• 2 Cut small slits around the edges of the pork and set aside.
• 3 In a pie dish or bowl combine 1/2 cup flour, salt and pepper.
• 4 In a second pie dish beat eggs with milk.
• 5 In a third pie dish combine bread crumbs and paprika.
• 6 Dip cutlets in flour, then egg mixture and finally in the breadcrumb mixture, coating well with the crumbs; set aside until all the pork cutlets are coated.
• 7 In a large skillet melt Crisco (vegetable shortening) over medium heat.
• 8 Add three cutlets to the skillet at a time and saute on both sides until golden brown (3-5 minutes per side) and then transfer to a plate and keep warm and repeat with the remaining shortening (3 tablespoons) and cutlets.
• 9 In a small cup combine remaining flour (2 tablespoons) with dillweed and then add mixture to skillet.
• 10 Stir in broth, stirring to combine well and then stir in sour cream until heated through.
• 11 Spoon sauce or pass separately--the sauce is wonderful over noodles.