Creamy Santa Fe Cutlets

Source: Dinner's On ... 15 Minutes Away

3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound 1/4-inch thick pork cutlets
3 teaspoons oil
1/2 cup salsa
1/2 cup frozen corn
1/4 cup water
1/4 cup reduced-fat sour cream
1/4 cup chopped cilantro

Combine flour, salt and pepper; dredge pork cutlets in flour mixture.

Heat 2 teaspoons oil in a nonstick skillet. Saute half the cutlets 1-1/2 minutes per side until cooked. Remove to a side plate.

Repeat with remaining oil and cutlets. Cover to keep warm.

After removing cutlets from skillet, add salsa, frozen corn and water. Simmer 1 minute.

Off the heat, stir in reduced-fat sour cream and chopped cilantro.

Makes 4 servings.