Printable | Taste of Home

Pork Schnitzel

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

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.

Printed from tasteofhome.com Jul 25, 2008

-----------------------Fold------------------------

Pork Schnitzel cont.

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.