Pork Schnitzel with Dill Sauce

By á-25087

Ingredients

• DILL SAUCE:
• 6 pork sirloin cutlets (1/2 inch thick and 4 ounces each)
• 1/2 cup all-purpose flour
• 2 teaspoons seasoned salt
• 1/2 teaspoon pepper
• 2 eggs
• 1/4 cup 2% milk
• 1-1/2 cups dry bread crumbs
• 2 teaspoons paprika
• 6 tablespoons vegetable oil
• 1-1/2 cups chicken broth, divided
• 2 tablespoons all-purpose flour
• 1/2 teaspoon dill weed
• 1 cup (8 ounces) Sour Cream

Preparation

Step 1

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

Cook pork in oil in a large skillet, a few pieces at a time, for 3-4 minutes per side or until tender. Remove to a serving platter; keep warm.

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). Pour over pork