Pork Schnitzel
Country Pork
My husband is of German descent, and this is one of his favorite meals. I like to serve it with mashed potatoes and cinnamon applesauce. This is an attractive dish to serve to company.
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep/Total Time: 20 min.
Ingredients:
- 6 boneless pork 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 milk
- 1-1/2 cups dry bread crumbs
- 2 teaspoons paprika
- 6 tablespoons vegetable oil
- DILL SAUCE:
- 1-1/2 cups chicken broth, divided
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dill weed
- 1 cup (8 ounces) sour cream
Directions:
Flatten pork cutlets to 1/4-in. 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. Yield: 6 servings.