Pork Schnitzel

By rossboys

Delicious served with mashed potatoes and cinnamon applesauce.

Ingredients

• Dill Sauce:
• 6 boneless pork cutlets (1/2" thick and 4 oz ea)
• OR 1-1/2 lb pork tenderloin, cut into 1" pcs, pounded to 1/4" thick
• 1/2 cup all-purpose flour
• 2 tsp seasoned salt
• 1/2 tsp pepper
• 2 eggs
• 1/4 cup milk
• 1-1/2 cups dry bread crumbs
• 2 tsp paprika
• 6 Tbsp vegetable oil
• 1-1/2 cups chicken broth, divided
• 2 Tbsp all-purpose flour
• 1/2 tsp dill weed
• 1 cup (8oz) sour cream

Details

Servings 6

Preparation

Step 1

Flatten pork cutlets to 1/4" thickness. In a shallow bowl, combine the flour, seasoned salt and pepper. In another bowl, beat eggs and milk. In another bowl, combine bread crumbs and paprika. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.

In a large skillet, cook pork in oil, a few pieces at a time, for 3-4 minutes per side or until meat is no longer pink. Remove to a serving platter; keep warm.

For sauce, 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.