Preparation

Place each loin slice between two pieces of plastic wrap, flatten to 1/8-inch thickness. Dredge cutlets in seasoned flour. Heat butter and oil in large skillet over medium-high heat. Brown cutlets quickly, about 2-3 minutes on each side. Remove from pan and keep warm. Add vinegar and broth to skillet, bring to boil and stir until reduced to about 1/2 cup. Lower heat, stir in sour cream and mustard and whisk until smooth. Add peppercorns, simmer and stir gently until sauce thickens slightly. Pour sauce over cutlets. Garnish with sweet gherkins, if desired.