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Pork Tenderloins, Breaded
Nb persons: 12
Yield: one each
Preparation time: 20 min
Total time: 50 min
Source: Better Homes & Gardens 1981 edition
| 1lb | pork tenderloin , cut crosswise into 6 pieces |
| 1/3 cup | all-purpose flour |
| 1 tsp | seasoned salt |
| 1/4 tsp | peper |
| 1 | egg beaten |
| 2 Tbs | milk |
| 3/4 cup | bread crumbs, (three slices) chopped fine and dry |
| 1 tsp | paprika |
| 3 Tbs | shortening |
| 3/4 cup | chicken stock |
| 1 Tbs | all-purpose flour |
| 1/4 tsp | dried dill |
| 1/2 cup | sour cream |
| 4 oz | fresh lemon, (about 6 thin slices) |
Using a tenderizing mallet pound pork slices to 1/4 to 1/8th inch thick cutlets. Cut small slits around edges to prevent curling. Coat meat with a mixture of the 1/3 cup flour, seasoned salt, and pepper. Combine egg and milk. Dip cutlets into egg mixture, then into a mixture of crumbs and paprika. In a large hot skillert heat shortening and cook 3 cutlets at a time for 2 to 3 minutes on each side. Remove from pan to a platter; keep warm. Garnish with thin lemon slices.
For Sauce, pour broth into sillet, scraping to loosen crusty drppings. Stir the 1 Tbs flour and dillweed into sour cream. Cook over low heat stirring constantly until the mixture is thickened and bubbly. Cook and stir for 1 to 2 minutes more. Pass sauce with pork.
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