- 1/4 teaspoon garlic salt
- 1/2 cup all-purpose flour
- 1/4 teaspoon celery salt
- 1/4 teaspoon paprika
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon pepper
- 1 slightly beaten egg
- 1/2 cup milk
- 2-3 tablespoons cooking oil
- 6 4-ounces pork sirloin cutlets (about 1/2-inch thick)
- Lemon wedges (optional)
- 1 recipe Sour Cream-Dill Sauce (see recipe below) (optional)
Sour-Cream Dill Sauce
- In a shallow dish, stir together flour, garlic salt, celery salt, seasoned salt, paprika, and pepper. In another shallow dish, stir together egg and milk.
- In a large skillet, heat cooking oil. Coat each cutlet with flour mixture, then dip in egg mixture and again in flour mixture. Cook in hot oil over medium heat for 12 to 15 minutes or until browned and meat is thoroughly cooked, turning once. (Remove meat from skillet and keep warm while preparing Sour Cream-Dill Sauce, if using.) Serve with lemon wedges or sauce, if you like. Makes 6 servings.
- 1 1/4 cups chicken broth
- 1/2 cup dairy sour cream
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried dillweed
- Pour chicken broth into skillet used for cooking cutlets. Over medium heat, scrape up brown bits in skillet. Bring mixture to boiling. In a small bowl, stir together sour cream, flour, and dillweed. Stir into hot broth in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Makes about 2 cups.
Hot German Potato SaladI enjoyed the dinner, and Tom was very complimentary, as well. He liked the flavor of the potato salad, but would like to see a little less vinegar. He also recommended that the pork be thinner, and the breading "bigger." I agree about the thickness of the pork, it's what I bought, but I'm not sure what to do about a "bigger" crust. So, if we make this dinner again, and I believe I just might, I'll make twice as many potatoes, with half as much vinegar, and pound the pork cutlets a while.
- 4 medium round red or white potatoes (1 1/3 lb)
- 3 slices bacon, cut into 1-inch pieces
- 1 medium onion, chopped (1/2 cup)
- 1 tablespoon Gold Medal™ all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon celery seed
- Dash pepper
- 1/2 cup water
- 1/4 cup white or cider vinegar
- Place potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover; heat to boiling. Reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 1/4-inch slices.
- In 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
- Cook onion in bacon fat in skillet over medium heat, stirring occasionally, until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.
- Stir water and vinegar into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat.
- Stir in potatoes and bacon. Heat over medium heat, stirring gently to coat potato slices, until hot and bubbly. Serve warm.