 |
Pork Schnitzel cont.
|
 |
1 cup (8 ounces) sour cream
Flatten pork cutlets to 1/4-in. thickness. In a shallow bowl, combine
the flour, seasoned salt and pepper. In another bowl, beat eggs and
milk. In another bowl, combine bread crumbs and paprika. Dip cutlets
into flour mixture, then into egg mixture, then into crumb mixture.
In a large skillet, cook pork in oil, a few pieces at a time, for 3-4
minutes per side or until meat is no longer pink. Remove to a serving
platter; keep warm. 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 and stir for 2 minutes or until thickened. Reduce heat. Stir in
|
Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |