Ingredients:
6 pork cutlets
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1 eggs, well beaten
2 tablespoons milk
3/4 cup dry breadcrumbs or 3/4 cup cracker crumbs
1 teaspoon paprika
1 cup chicken broth
2 tablespoons flour
1/2 teaspoon dill
1 cup sour cream
Directions:
Pound Cutlets to 1/4 inch thin.
Mix flour, salt and pepper, and coat meat.
Combine egg and milk, and dip cutlets into this mixture, and then in the breadcrumbs that have been mixed with the paprika.
In a large skillet, add 2 TBSP oil, and brown the pork for 3 minutes on each side.
Remove from skillet and put in warm oven.
Pour the broth into the skillet, scraping to loosen the drippings.
Blend the flour and the dill into the sour cream.
Stir the sour cream into the broth and mix well and cook until thick.
Serve with Cutlets.
Servings: 4-6
Time preparation: 5 min.
Time total: 15 min.