Yields: 4 servings


*** from an magazine page -very good w red cabbage *** 1 lb pork sirloin cutlets 1/4 inch thick 1 egg flour salt butter 1 c half and half 1 tb chopped fresh sage or 1 t dried sage sage leaves for garnish pound pork to 1/8 inch thick cut each cutlet in half in bowl beat egg with 1 tb water on waxed paper mix 1/2 c flour and 1/2 t salt dip cutlet in egg then in flour in 12 inch skillet over medium high heat, in 2 tb butter cook cutlets a few at a time till browned remove pieces to platter and add more butter as needed to cook the rest into drippings in skillet stir 1 1/2 t flour stir in half and half, chopped sage and 1/4 t salt heat to boiling pour sauce over cutlets garnish with sage leaves Exported from Home Cookin 5.4 (www.mountain-software.com)

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