Rahm Pork Schnitzel

Pound cutlets as thin as possible. Season with salt and pepper.

Coat each cutlet first in flour (shaking off excess), then in egg and last in bread crumbs. Cook in 1/4-inch hot oil until golden brown on each side.

Pour off nearly all the fat from the pan. Add sour cream and heat gently, scraping up any brown bits from bottom of pan.

Pour over schnitzels.