German Pork Jaegaerschnitzel

• 1-1/2 lb. boneless pork loin (or 4 thick cutlets)
• 1/2 cup all purpose flour
• 1-1/2 cup heavy cream
• 1 egg
• 1-1/2 cup seasoned bread crumbs
• 1-3/4 cup brown sauce
• 2 Polish dill pickles, chopped fine
• 2 tsp. dijon/country mustard

1. Butterfly the individual cutlets.
2. This method slices the cutlet almost in two, but retains a "hinge" so that when spread out, it looks somewhat like a butterfly.
3. Pound it with a heavy cleaver or mallet to flatten.
4. Use the following breading procedure: (a) Flour the cutlets.
5. (b) Dip cutlets in a mixture of beaten egg and heavy cream.
6. (d) Dip cutlets then in bread crumbs.
7. In a heated saute pan, cook cutlets over medium heat in 2 tablespoons butter about 5 minutes on each side until cooked through.
8. Remove from pan and keep warm.
9. Add remainder of ingredients.
10. Simmer for one minute.
11. Place cutlet on plate, sauce on top.
12. Garnish with fresh herbs.
13. Serves 4.
14. Gracious Country Inns & Favorite Recipes

boneless pork loin, flour, heavy cream, egg, bread crumbs, brown sauce, dill pickles, country mustard

Taken from www.foodgeeks.com/recipes/20347 (may not work)