6 Pork Chops (1 1/2 pounds) cut 1/2 inch thick
1/4 cup plus 1 tablespoon all-purpose flour
1 teaspoon seasoned salt
1/4 teaspoon freshly
ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry bread crumbs
1 teaspoon paprika
3 tablespoons vegetable oil
3/4 chicken stock
1/2 teaspoon dried dill weed
1/2 teaspoon onion salt
1/2 cup sour cream
Garnish: Lemon wedges
Pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling. Combine 1/4 cup flour, seasoned salt and pepper. Dredge the cutlets in the seasoned flour. Combine the egg and milk in a shallow bowl. Dip the cutlets in the egg mixture, then into a mixture of the bread crumbs and paprika. Refrigerate for several hours. Heat the oil in a large skillet. Saute the cutlets for 6-8 minutes on each side. Remove the cutlets form the skillet and place on a heated platter to keep warm. Pour the chicken stock into the skillet and stir, scraping to loosen brown bits. Blend the 1 tablespoon flour, dill weed and onion salt into the sour cream. Stir the sour cream mixture into the chicken stock. Cook and stir until mixture thickens. Garnish with lemon wedges and serve with sauce.
1/4 cup plus 1 tablespoon all-purpose flour
1 teaspoon seasoned salt
1/4 teaspoon freshly
ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry bread crumbs
1 teaspoon paprika
3 tablespoons vegetable oil
3/4 chicken stock
1/2 teaspoon dried dill weed
1/2 teaspoon onion salt
1/2 cup sour cream
Garnish: Lemon wedges
Pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling. Combine 1/4 cup flour, seasoned salt and pepper. Dredge the cutlets in the seasoned flour. Combine the egg and milk in a shallow bowl. Dip the cutlets in the egg mixture, then into a mixture of the bread crumbs and paprika. Refrigerate for several hours. Heat the oil in a large skillet. Saute the cutlets for 6-8 minutes on each side. Remove the cutlets form the skillet and place on a heated platter to keep warm. Pour the chicken stock into the skillet and stir, scraping to loosen brown bits. Blend the 1 tablespoon flour, dill weed and onion salt into the sour cream. Stir the sour cream mixture into the chicken stock. Cook and stir until mixture thickens. Garnish with lemon wedges and serve with sauce.
Serves 6
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