Ingredients
-
6
-
1/2
-
2
-
1/2
-
2
-
1/4
-
1 1/2
-
2
-
6
-
2
-
-
-
-
-
Directions
Pork Cutlets,A while ago someone asked what to do with pork cutlets she got on sale – this is a wonderful dish using pork cutlets that we enjoy served with egg noodles. Recipe source: Bon Appetit (January 1981),I have never cooked pork cutlets and got a good deal on them. I have eaten them and only had them breaded and fried. Any ideas? I can only find breaded and fried recipes.,used Lawry’s Season Salt, so I didn’t use paprika. I fried it in olive oil. Made my own gravy from the drippings with flour, milk, salt and pepper. Really good!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place Cutlets Between Waxed Paper and Flatten to 1/4 - 1/2 Inch Thickness Using a Meat Pounder or Rolling Pin. |
|
2
Done
|
Cut Small Slits Around the Edges of the Pork and Set Aside. |
|
3
Done
|
in a Pie Dish or Bowl Combine 1/2 Cup Flour, Salt and Pepper. |
|
4
Done
|
in a Second Pie Dish Beat Eggs With Milk. |
|
5
Done
|
in a Third Pie Dish Combine Bread Crumbs and Paprika. |
|
6
Done
|
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
Done
|
in a Large Skillet Melt Crisco (vegetable Shortening) Over Medium Heat. |
|
8
Done
|
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
Done
|
in a Small Cup Combine Remaining Flour (2 Tablespoons) With Dillweed and Then Add Mixture to Skillet. |
|
10
Done
|
Stir in Broth, Stirring to Combine Well and Then Stir in Sour Cream Until Heated Through. |
