2 boneless pork chops – pounded thin

1/8 cup flour

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 Tbsp milk

3/4 cup panko

3 teaspoons hot smoked paprika

3 Tbsp olive oil

1 tablespoon chopped chives

1/4 teaspoon salt

1/2 cup sour cream – not low fat

 

Use a meat cleaver and pound the pork cutlets to 1/4 inch thickness. Set out 3 plates.  One will have a mixture of flour, salt and pepper.  The second one will have the milk.  The third will have a mixture of bread crumbs and paprika. Heat the olive oil in a large skillet on medium heat, do not allow it to smoke.  Dredge the cutlets first in the flour, then the milk, and then the panko.    Coat well. Sauté the cutlets for about 4 – 5 minutes on each side, until golden.   You may have to work in batches if your skillet is not big enough for two at a time – we had too.  Remove the cutlets from the skillet and cover with foil and keep warm in a preheated oven. While the cutlets are cooking, in  a small bowl mix the chives and salt into the sour cream. Serve the cutlets with the sour cream.  Eat.