Recipe of the Week 8/23/2011

Posted on August 23rd, 2011 by host

Breaded Pork Cutlet with Creamy Shrimp Sauce


  • 1 ½ lbs. Pork Chops (Center Cut) Cut ½”
  • 2 cups Milk
  • 2 Lg Eggs
  • 2 tbsp Seasoning Salt
  • 1 Cup AP Flour
  • 2 Cups Panko or Regular Bread Crumbs
  • 1 cup Vegetable Oil

Pre-heat skillet on med – high heat.  Add seasoning to flour.  Beat eggs and combine with milk.  With a sharp knife remove bone from center cut chop.  Gently pound chops to ¼ “ – dredge in flour then to  milk and egg wash and then to bread crumbs.  Let set at least 5 mins before cooking.  Add vegetable oil to pan on med-high .  Slowly add chops to pan brown for 3 – 4 mins  once cooked, Remove from pan and drain on towel to remove excess oil.   After chops have drained top pork chops with creamy shrimp sauce (Recipe follows)

Creamy Shrimp Sauce


  • 1 lb. 90/110 ct. Peeled Shrimp
  • 4 tbsp Butter
  • 1 tbsp Dill (Fresh or Dried)
  • 1 tbsp Seasoning Salt
  • 8 oz. Sour Cream

Pre-heat pan over med-high heat. Toss shrimp with dill and seasoning.  Melt butter in skillet, once melted add shrimp and sauté for 3-4 mins or until shrimp turns light pink.  Mix in sour cream into skillet, continue to stir in skillet till warm.   Top pork chops or pasta.

Recipes, What's New | August 23rd, 2011