Ingredients
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1/2 cup flour
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2 teaspoons seasoning salt (we used garlic salt)
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1/2 teaspoon pepper
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2 eggs
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1/4 cup milk
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1 1/2 cups breadcrumbs
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2 teaspoons paprika
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6 tablespoons vegetable shortening (Crisco)
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2 tablespoons flour
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1/2 teaspoon dried dill
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1 1/2 cups chicken broth
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1 cup sour cream, room temperature
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6 boneless pork cutlets, trimmed
Instructions
- Place cutlets between waxed paper and flatten to 1/4 - 1/2 inch thickness using a meat pounder or rolling pin.
- Cut small slits around the edges of the pork and set aside.
- In a pie dish or bowl combine 1/2 cup flour, salt and pepper.
- In a second pie dish beat eggs with milk.
- In a third pie dish combine bread crumbs and paprika.
- 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.
- In a large skillet melt Crisco (vegetable shortening) over medium heat.
- 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.
- In a small cup combine remaining flour (2 tablespoons) with dillweed and then add mixture to skillet.
- Stir in broth, stirring to combine well and then stir in sour cream until heated through.
- Spoon sauce or pass separately--the sauce is wonderful over noodles.