Shelly's Recipe

SANTA FE SCHNITZEL

Category: Roasts/Tenderloins - Pork

1 lb boneless pork loin, sliced into 4 equal pieces
1 (7 oz) can whole green chilies
4 slices Monterey jack cheese
1/4 cup flour
1 large egg, beaten
1/2 cup dry bread crumbs
1 envelope taco seasoning mix
2 tbsp vegetable oil
1/2 cup sour cream

Pound each loin slice into 1/8 inch thickness. Rinse chilies and pat dry. Place one chili and one slice of cheese on 1/2 of each thin cutlet. Fold other half over, creating an inchenvelope inch. Press edges firmly together.

In a shallow dish, mix together the bread crumbs and seasoning mix. Coat each cutlet with flour, dip into egg, and coat with crumb-seasoning mixture. Heat oil in a large skillet over medium heat. Cook cutlets 2-3 minutes per side, turning once, until golden brown. If desired, serve with a dallop of sour cream.