Pork Cutlets Breaded With Pretzels.
Topped With a Dijon Mustard Gravy.
Lets take a step back to the realm of an everyday cook. This is a quick and easy way to add a different snap to cutlets. Everyone will love it. Use a food processor or the like to break up pretzels into a breading or you can put them into a plastic bag and hit them with something.
INGREDIENTS: for 4 cutlets
- 4 pork cutlets (sure can use chicken)
- 3 cups crushed pretzels
- 1/2 cup flour
- 2 eggs
- 2 tablespoons milk or water
- 1 teaspoon celery seed
- Salt and Pepper
Lay the cutlets out on a cutting board and sprinkle them on both sides with salt pepper and celery seed. Then hammer them out to the desired thickness with a meat hammer. Set out three plates or bowls big enough to fit the cutlets. Dip them into the flour and coat. Next dip them into the egg, then into the pretzels. Stack them on a plate and set aside.
- 1 cup chicken stock or bullion
- 4 tablespoons sour cream
- 1/4 cup white wine
- 2 tablespoons dijon mustard
- 2 tablespoons unsalted butter
- 4 tablespoons flour
- 1/2 teaspoon dill or dill seed
- Salt and Pepper
Place a sauce pan over medium heat and melt the butter and then blend in the flour. Add more butter or flour as necessary to make a roux. Pour in the stock and whisk to blend in the flour. Add in all of the other ingredients except the sour cream. Whisk together and allow to simmer for 20 mins. while stirring occasionally.Bring it to the desired thickness. You can keep a few tablespoons of roux on the side to add if you need to make it thicker, or you can use a cheat of flour and water mixed to the thickness of pancake batter. Add and whisk in either this or more stock to adjust the thickness. When adding mixed flour and water apply the same sour cream procedure as below. If you add flour directly to the simmering gravy it will make balls of flour that cook fast and make crappy little balls that will never break up.
After it has simmered remove from heat and transfer a ladle full of gravy to a bowl or container and Add the sour cream to the container as well, whisk until well blended. Then add the premixed mixture back to the pot and mix well. Return to the heat and stir till well blended. The reason we do the above procedure is because if you add the cream right to the pot that is simmering the sour cream will separate and curdle. Looks awful.
While the gravy is simmering get a saute pan hot over medium high heat and pour in about 3/4 inch coking oil. Bring the oil to temp and carefully place the cutlets in and fry them on both sides until browned and cooked through.
Quick and easy and the kids will love it!