- 1/2 cup all-purpose flour
- 2 teaspoons seasoned salt
- 1/2 teaspoon pepper
- 2 large eggs
- 1/4 cup 2% milk
- 1-1/2 cups dry bread crumbs
- 2 teaspoons paprika
- 6 pork sirloin cutlets (4 ounces each)
- 6 tablespoons canola oil
- DILL SAUCE:
- 2 tablespoons all-purpose flour
- 1-1/2 cups chicken broth, divided
- 1 cup (8 ounces) sour cream
- 1/2 teaspoon dill weed
- In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika.
- Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere.
- In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary.
- In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
- Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork. Yield: 6 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Pork Schnitzel with Dill Sauce
"This was only ok for us. It wasn't awful, but it was not terribly flavorful. Just a little too bland for our household."
"Was very good & we loved the sauce. It was an added bonus."
"Sour cream dill sauce is a must! I breaded the pork ahead of time and put it on a plate in the fridge. Once company arrived, it cooked up quickly. Wonderful flavor."
"My husband, who travels often to Germany for business, gave this high marks!"
"This was a hit! My family enjoyed it. I'll add chopped onion to the dill sauce next time because I thought it was a little on the bland side."