Pork Jaegerschnitzel
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This unusual recipe is a long-time favorite of guests at The Inn at Starlight Lake, Pennsylvania.
INGREDIENTS
1-1/2 pounds boneless pork loin, or 4 thick cutlets
1/2 cup all-purpose flour
1-1/2 cups heavy cream
1 large egg
1-1/2 cups seasoned bread crumbs1-3/4 cups brown sauce
2 Polish dill pickles, chopped fine
2 teaspoons country-style Dijon mustardButterfly the individual cutlets. This method slices the cutlet almost in two, but retains a "hinge" so that when spread out, it looks somewhat like a "butterfly". Pour it with a heavy cleaver or mallet to flatten.
Use the following breading procedure:
Flour the cutlets
Dip cutlets into a mixture of beaten egg and heavy cream
Dip cutlets then into bread crumbsIn a heated sauté pan, cook cutlets over medium heat in 2 tablespoons butter about 5 minutes on each side until cooked through. Remove from pan and keep warm. Add the remainder of ingredients to the pan, and simmer for 1 minute.
Place cutlets on plate, place sauce on top. Garnish with fresh herbs.
Makes 4 servings