I got this recipe out of a newspaper many years ago and have made it many times. It is a family favorite. I didn’t make the sauce this time.
- 6 pork cutlets, tenderized, about 1 1/2 lbs.
- 1/2 cup flour
- 2 teaspoons seasoned salt
- 1/2 teaspoon pepper
- 2 eggs, beaten
- 1/4 cup milk
- 1 1/2 cups fine dry bread crumbs
- 2 teaspoons paprika
- 6 tablespoons vegetable oil
- 1 1/2 cups chicken broth, divided
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dill weed
- 1 cup (8-oz.) sour cream
Coat meat with mixture of flour, salt and pepper.
Combine eggs and milk. Dip cutlets in egg mixture, then in mixture of crumbs and paprika.
In large skillet, cook 3 cutlets at a time in hot shortening 2 to 3 minutes on each side.
For sauce: Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil. Cook; stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil). Pour over pork.
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