- 1/2 cup sour cream (don't use the light version)
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
- 3 Tablespoons mild olive oil such as Arbequina, Manzanillo, Hojiblanca, Arbosana
- 3/4 cup chicken stock
- 1 egg beaten
- 2 Tablespoons milk
- 3/4 cup fine dry bread crumbs or panko crumbs
- 1 teaspoon paprika
- 1/4 cup flour
- 1 teaspoon seasoned salt or just use plain salt
- 1/4 teaspoon freshly ground black pepper
- 4 boneless pork chops (1/4 pound each), 1/2 inch thick
- Heat your choice of olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip them in the egg mixture, and then in the bread crumbs and paprika.
- On the counter next to the frying pan, place 3 shallow bowls: one with a mixture of the flour, seasoned salt and the pepper, the second with the egg and milk whisked together, and the third with a mixture of the bread crumbs (or panko) and paprika.
- With a meat tenderizer, pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
- Sauté the cutlets for 3-4 minutes on each side. Remove from the skillet and place in a warm oven to keep warm.
- Add the chicken stock to the skillet, scraping the bottom of the pan to loosen the brown bits.
- In a small bowl, mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens, but be careful not to let it boil.
- Serve the cutlets with the dill sauce.