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1
Place the tenderloin medallions between sheets of plastic wrap or wax paper with the cut surfaces facing up and down.
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2
Pound the medallions into cutlets about 1/4 to 1/8 of an inch thick.
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3
Cut small slits on the edges of the cutlets so they won't curl when cooked.
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4
Season the half-cup flour with salt and pepper.
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5
Combine the egg and milk.
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6
Season the breadcrumbs with paprika.
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7
Dredge the cutlets first in the flour, then the egg bath then the seasoned breadcrumbs.
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8
In a large skillet, cook 3 cutlets at a time in hot shortening, 2-3 minutes on each side.
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9
Remove the cutlets from the pan, set aside and keep warm.
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10
Drain excess grease from pan.
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11
Return to heat and add butter and shallots.
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12
Saute for about a minute.
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13
Deglaze pan with white wine, scraping to loosen browned bits from the bottom of the pan.
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14
Once wine is almost completely evaporated, add chicken stock and return to a boil.
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15
In a small bowl, stir one tablespoon flour and the dill weed into the sour cream then stir the sour cream mixture into the broth.
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16
Stir and reduce over medium heat until thickened and bubbly.
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17
Serve the cutlets on a warm platter garnished with fresh dill.
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18
Pass the sauce separately.
