Christy Rost
celebrating home and family

Breaded Pork Cutlet with Creamy Horseradish Sauce

| Christy Rost
  • 1/4 cup low-fat sour cream
  • 1 tablespoon mayonnaise
  • 2 to 3 teaspoons prepared horseradish
  • 1/2 teaspoon plus a dash of coarse salt, divided
  • 1/2 cup flour
  • 1/4 cup cornmeal
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Freshly ground black pepper, to taste
  • 1 egg
  • 1 1/4 pounds thin-sliced pork loin sirloin boneless chops
  • 2 to 3 tablespoons olive oil

In a small bowl, stir together sour cream, mayonnaise, horseradish, and a dash of salt until they are well blended. Spoon into a serving bowl and set aside. Leftover sauce may be covered and chilled up to 3 days.

In a large plastic zipper bag, place flour, cornmeal, the remaining ½ teaspoon salt, garlic powder, onion powder, and pepper. Seal the bag and shake well to mix.

Preheat a large skillet over medium heat. In a small bowl, whip the egg with a fork until it is light. Dip the pork cutlets into the egg and drop them into the bag of flour mixture, one or two at a time, seal the bag, and shake until the cutlets are well coated. If desired, dip the coated cutlets into the egg and coat them in the flour mixture a second time.

Add 2 tablespoons of the olive oil to the skillet, swirl to coat the bottom of the pan, and place the cutlets in the pan. Sauté them 4 to 5 minutes until the breading is golden brown, turn them over, and sauté 4 to 5 minutes more, or until the meat is done. If the cutlets start to stick to the bottom of the skillet, add the remaining olive oil. Transfer the cutlets to a platter and serve with horseradish sauce.

Recipe makes 4 servings.

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