|
|
Breaded Pork Tenderloins Recipe |
||
|
|
||
|
Ingredients 1 pound pork tenderloin, cut crosswire into 6 pieces 1/3 cup all-purpose flour 1 tsp seasoned salt 1/4 tsp pepper 1 beaten egg 2 tbsp milk 3/4 cup fine dry bread crumbs 1 tsp paprika 3 tbsp shortening 3/4 cup chicken broth 1 tbsp all-purpose flour 1/4 tsp dried dillweed 1/2 cup dairy sour cream
Method Pound pork to 1/4- to 1/8- inch thickness. Cut small slits around edges to prevent curling. Coat meat with a mixture of the 1/3 cup flour, seasoned slat, and pepper. Combine egg and milk. Dip cutlets into egg mixture, then into a mixture of crumbs and paprika. In a large skillet cook 3 cutlets at a time in hot shortening for 2 to 3 minutes on each side. Remove from an to a platter; keep warm.
For sauce, pour both into skillet, scrapping to loosen crusty drippings. Stir the 1 tablespoon flour and dillweed into sour cream. Stir sour cream mixture into broth. Cook and stir over low heat till mixture is thickened and bubbly. Cook and stir 1 to 2 minutes more. Pass sauce with pork. Serves 6.
Per serving(1/6 of servings): 423 g calories, 18 g Protein, 17 g carbohydrates, 31 g fat, 464 mg sodium
|
||