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2 boneless pork chops – pounded thin<\/span><\/p>\n 1\/8 cup flour<\/span><\/p>\n 1\/2 teaspoon salt<\/span><\/p>\n 1\/4 teaspoon freshly ground black pepper<\/span><\/p>\n 2 Tbsp milk<\/span><\/p>\n 3\/4 cup panko<\/span><\/p>\n 3 teaspoons hot smoked paprika<\/span><\/p>\n 3 Tbsp olive oil<\/span><\/p>\n 1 tablespoon chopped chives<\/span><\/p>\n 1\/4 teaspoon salt<\/span><\/p>\n 1\/2 cup sour cream – not low fat<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Use a meat cleaver and pound the pork cutlets to 1\/4 inch thickness. Set out 3 plates.\u00c2\u00a0 <\/span>One will have a mixture of flour, salt and pepper.\u00c2\u00a0 <\/span>The second one will have the milk.\u00c2\u00a0 <\/span>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.\u00c2\u00a0 <\/span>Dredge the cutlets first in the flour, then the milk, and then the panko.\u00c2\u00a0\u00c2\u00a0\u00c2\u00a0 <\/span>Coat well. Saut\u00c3\u00a9 the cutlets for about 4 – 5 minutes on each side, until golden.\u00c2\u00a0\u00c2\u00a0 <\/span>You may have to work in batches if your skillet is not big enough for two at a time – we had too.\u00c2\u00a0 <\/span>Remove the cutlets from the skillet and cover with foil and keep warm in a preheated oven. While the cutlets are cooking, in\u00c2\u00a0 <\/span>a small bowl mix the chives and salt into the sour cream. Serve the cutlets with the sour cream.\u00c2\u00a0 <\/span>Eat.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 Use a meat cleaver and pound the pork cutlets to 1\/4 inch thickness. Set out 3 plates.\u00c2\u00a0 One will have a mixture of flour, salt and pepper.\u00c2\u00a0 The second…<\/p>\n