Directions:
- Pound pork to 1/4 to 1/8 thick.
- Mix 1st amount of flour with seasoned salt& pepper.
- Mix egg and milk.
- Mix the bread crumbs and paprika.
- Coat meat with flour, then dip in egg mixture and then the bread crumb mixture.
- Allow to set on a wire rack for 10 mins.
- Brown quickly on both sides in shortening in a large skillet.
- (about 2 to 3 mins per side) Remove from pan and keep warm.
- Pour broth into skillet, scraping to loosen crusty drippings.
- Blend the flour and dillweed into the sour cream.
- Stir mixture into the broth.
- Cook and stir until mixture is thickened; do not boil.
- Serve with pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.33 Kcal (1597 kJ) | ||
| Calories from fat | 268.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.79g | 46% | |
|---|---|---|---|
| Cholesterol | 77.29mg | 26% | |
| Sodium | 1389.4mg | 58% | |
| Potassium | 255.38mg | 5% | |
| Total Carbs | 16.25g | 5% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 11.32g | 23% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 2.2mg | 12% | |
| Calcium | 79.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 223.26 Kcal (935 kJ) | ||
| Calories from fat | 156.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.44g | 46% | |
|---|---|---|---|
| Cholesterol | 45.25mg | 26% | |
| Sodium | 813.44mg | 58% | |
| Potassium | 149.51mg | 5% | |
| Total Carbs | 9.51g | 5% | |
| Sugars | 0.52g | 4% | |
| Dietary Fiber | 0.77g | 5% | |
| Protein | 6.63g | 23% | |
| Vitamin C | 1.3mg | 4% | |
| Iron | 1.3mg | 12% | |
| Calcium | 46.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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