Pork Schnitzel

 

From Naomi Hays

¼ cup flour
¼ tsp pepper
5 pork fillets or chops (2 pounds)

2 tsp salt
1 tsp paprika
1 clove garlic crushed
1 pint light cream
3 TBL butter, melted
3 cups parsleyed rice

Combine flour and seasonings. Coat fillets with flour. Brown with garlic on both sides in butter, about 10 minutes. Remove meat from pan, keep hot. Blend 2 TBL of drippings with 3 TBL left over seasoned flour. Stir in cream and cook, stirring until smooth and slightly thick. Return meat to pain, cover and simmer 30 minutes. Serve over rice.

 

To prepare rice: combine 3 cups hot cooked rice, 2 Tbl butter and 2 Tbl chopped parsley.