Ingredients for Pork Cutlets
- Boneless Pork Cutlets
- 1 1/2 cups all-purpose flour
- Seasoning Salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- Breadcrumbs
- 1/2 teaspoon paprika
- Vegetable Shortening
- Dried Dill
- Chicken Broth
- 1/2 cup sour cream
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How to Make Pork Cutlets
- Place pork cutlets between sheets of waxed paper. Using a meat pounder or rolling pin, flatten each cutlet to 1/4 – 1/2 inch thickness.
- Cut small slits around the edges of each pork cutlet to prevent curling during cooking. Set aside.
- In a shallow dish, whisk together 1/2 cup all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a separate shallow dish, whisk together 2 large eggs and 2 tablespoons milk.
- In a third shallow dish, combine 1 cup breadcrumbs and 1/2 teaspoon paprika.
- Dredge each pork cutlet in the flour mixture, ensuring it's fully coated. Then, dip into the egg mixture, allowing excess to drip off. Finally, coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
- Set aside the coated cutlets until all are prepared.
- Heat 2 tablespoons Crisco or vegetable shortening in a large skillet over medium heat.
- Add 3-4 cutlets to the skillet, ensuring not to overcrowd. Sauté for 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate and keep warm. Repeat with remaining cutlets, adding more shortening as needed.
- In a small bowl, whisk together 2 tablespoons all-purpose flour and 1 teaspoon dried dill weed.
- Gradually whisk in 1 cup chicken broth into the skillet, stirring constantly to create a smooth sauce. Stir in 1/2 cup sour cream until heated through and slightly thickened. Do not boil.
- Spoon the creamy dill sauce over the pork cutlets and serve immediately over egg noodles.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
12g
Fat
74g
Carbs
16g
