By Chris Dick, Meat and Seafood Manager

This is one of my favorite recipes because it’s so versatile and can be made from inexpensive cuts of meat. I’ve also made this for a vegetarian friend using a portabella mushroom.

Preheat oven to 170˚ F.

Select meat cut — turkey, pork, beef or chicken — about 1" thick.

Cover meat with plastic wrap or towel and pound to ¼" thick.

On one plate mix:

¾ cup flour

1 tsp. salt

In a separate plate/bowl, combine:

2 eggs

2 tbsp. milk

On a third plate, mix:

Unseasoned bread crumbs

1–2 tsp. Hungarian paprika

Heat 2 tbsp. vegetable oil in frying pan

Dredge fillets first through flour, then egg, then bread crumbs

Fry until golden brown

Place fried fillets in oven to keep warm until all frying is completed 

Gravy (optional):

Fry a handful of mushrooms in the same frying pan (leaving oil and crumbs).

Add ¾ cups chicken or vegetable stock and heat to boil.

Add 2 tbsp. sour cream or yogurt and whisk to desired thickness