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Pork Schnitzel with Dill Sauce

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.

6 ServingsPrep/Total Time: 20 min.

Ingredients

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
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. 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

2 of 2

Pork Schnitzel with Dill Sauce (continued)

Directions (continued)

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.

Nutrition Facts:-Added by System Jul 07-->Nutrition Facts: 1 serving equals 412 calories, 25 g fat (8 g saturated fat), 107 mg cholesterol, 1,025 mg sodium, 32 g carbohydrate, 1 g fiber, 11 g protein.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer