| 1 lb. Pork Cutlets (about six cutlets) |
| 2 Eggs |
| 1 1/2 Cups Dried Bread Crumbs |
| Salt & Pepper |
| 2-8 Oz. Cans Tomato Sauce |
| 2 Tbsp. Butter |
| 2 Tbsp. Flour |
| 1 Cup Chicken Broth |
| Dash of White Pepper |
| 1/8 Tsp. Nutmeg |
| 1/8 Tsp. Cayenne Pepper |
| 1 Cup Heavy Whipping Cream |
| 1 1/2 Cup Diced Sharp Cheddar Cheese |
Whisk eggs for dipping batter. Dip cutlets in eggs and then into bread crumbs. Place in skillet coated with small amount of oil. Salt & pepper cutlets and brown on both sides. When cutlets are browned add a small amount of water, cover and cook for 30 minutes.
While cutlets are cooking coat 9 x 13″ pan with tomato sauce and place the pan in the oven (275°) to warm sauce. When cutlets are cooked place them in warm tomato sauce pan.
While cutlets are cooking, melt butter over low heat. Stir in flour until well blended. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Gradually stir in chicken broth. Bring to boil, stirring constantly. Boil 1 minute. Blend in seasonings, and then add cream. Stir until blended and then add 1 cup cheese. Stir until cheese is completely melted.
Pour sauce over pork cutlets and top with 1/2 cup cheese. Place under the broiler until hot and bubbly.