Pork Cutlets With Wine Sauce

Submitted by Mustang Sally 54269

"From Company's Coming Rookie cookbook. I normally make some sort of mashed potatoes to go with this dish. If you want enough sauce for the potatoes also I recommend doubling it. For the seasoned bread crumbs, check out #118879 or #203857 on Zaar."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 4

ingredients

• 680.38 g boneless pork chops (about 4 chops)
• 177.44 ml seasoned bread crumbs
• 1.23 ml black pepper
• 2.46 ml paprika
• 1 large egg
• 4.92-9.85 ml cooking oil
• 283.49 g can condensed broccoli cheddar cheese soup
• 78.78 ml water
• 78.78 ml white wine
• 118.29 ml red bell pepper, diced
• 78.78 ml green onion, sliced

directions

1. Pound cutlets with meat mallet until very thin.
2. In a shallow dish, put bread crumbs, pepper & paprika; mix well.
3. In a 2nd shallow dish, beat egg with fork.
4. Dip each pork cutlet into egg first, then coat in crumb mixture.
5. In a frying pan, on medium heat, add cooking oil. Brown breaded cutlets about 5 mins per side.
6. In medium bowl, for sauce, combine soup, water, white wine. (If you want to double the sauce these are the ingredients to be increased.).
7. Pour sauce over & around cutlets & add with diced red peppers & green onions.
8. Cover & simmer on medium-low for 20 - 25 mins until juices run clear.