Pork Schnitzel with Dill Sauce Recipe

By carol gorman

Ingredients

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

Details

Servings 6
Preparation time 20mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika.

Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere.

In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary.

In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.
Yield: 6 servings.

Originally published as Pork Schnitzel in Country Pork
1996, p51