Pork Schnitzel With Dill Sauce

By Deli1

This is from the Taste of Home website, and we really enjoyed it.

Ingredients

• 6 pork sirloin roast, cutlets (each 4 ounces and 1/2 inch thick)
• 1/2 cup all-purpose flour
• 2 teaspoons seasoning salt
• 1/2 teaspoon pepper
• 2 eggs
• 1/4 cup 2% low-fat milk
• 1 1/2 cups dry breadcrumbs
• 2 teaspoons paprika
• 6 tablespoons vegetable oil (for frying)
• FOR SAUCE
• 1 1/2 cups chicken broth, divided
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dill weed
• 1 cup sour cream

Preparation

Step 1

1 Flatten pork cutlets to 1/4-inch thickness.

2 Combine the flour, seasoned salt and pepper in a shallow bowl. In another bowl, beat eggs and milk. Combine bread crumbs and paprika in another bowl. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.

3 Heat oil in a large skillet. Add coated cutlets, a few pieces at a time, and cook for 3 to 4 minutes per side or until tender. Remove to a serving platter; keep warm.

4 Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil).

5 Pour sauce over pork.