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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Flatten pork cutlets to 1/4-inch thickness. | 2. Combine the flour, seasoned salt and pepper in a shallow bowl. In another bowl, beat eggs and milk. Combine bread crumbs and paprika in another bowl. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture. | 3. Heat oil in a large skillet. Add coated cutlets, a few pieces at a time, and cook for 3 to 4 minutes per side or until tender. Remove to a serving platter; keep warm. | 4. Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil). | 5. Pour sauce over pork. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork sirloin roast	6	ounces		192.1	0.0	38.896	2.907
purpose flour	1/2	cup		-	-	-	-
seasoning salt	2	teaspoons		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
egg	2			143.0	0.72	12.56	9.51
milk	1/4	cup	low-fat	138.0	3.324	1.374	14.304
breadcrumb	1 1/2	1/2		-	-	-	-
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
vegetable oil	6	tablespoons		703.3919999999999	0.0	0.0	81.6
chicken broth	1 1/2	cups	divided	117.18	2.835	16.7076	3.9312
purpose flour	2	tablespoons		-	-	-	-
dill weed	1/2	teaspoon		0.0399	0.0065	0.0032	0.001
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.