Schnitzel is one of my husband’s favorites because it reminds him of his German roots. An appealing dish for guests, it’s ready in a jiffy. —Joyce Folker, Paraowan, Utah
- 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.
Originally published as Pork Schnitzel in Country Pork 1996, p51
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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