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Pork Schnitzel Recipe

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German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. Whenever I serve it, I'm asked for the recipe.

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Pork Schnitzel Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

2 pork cutlets (about 5 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 egg
2 tablespoons milk
1/4 cup dry bread crumbs
1/4 teaspoon paprika
1 to 2 tablespoons vegetable oil
SAUCE:
2/3 cup chicken broth, divided
1-1/2 teaspoons all-purpose flour
3 tablespoons sour cream
1/8 teaspoon dill weed
Salt and pepper to taste

Directions

Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.
In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. Stir 1/3 cup broth into a skillet, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 341 calories, 19 g fat (6 g saturated fat), 157 mg cholesterol, 687 mg sodium, 20 g carbohydrate, 1 g fiber, 21 g protein.

Originally published as Pork Schnitzel in Cooking for One or Two Cookbook , p198

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Pork Schnitzel (1)

Pork Schnitzel

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Reviewed on Feb. 25, 2010 by olsons514

This has become a household favorite. It's pretty easy and quick to make when you get sed to it. I have replaced the dill weed with 1 TBLS capers and it was also really good.