Pork Schnitzel with Dill Sauce
TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 6 servings.
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. Pop it on buns for a fun handheld option. —Joyce Folker, Paraowan, Utah
Ingredients
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1/2 cup all-purpose flour
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2 teaspoons seasoned salt
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1/2 teaspoon pepper
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2 large eggs
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1/4 cup 2% milk
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1-1/2 cups dry bread crumbs
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2 teaspoons paprika
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6 pork sirloin cutlets (4 ounces each)
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6 tablespoons canola oil
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DILL SAUCE:
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2 tablespoons all-purpose flour
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1-1/2 cups chicken broth
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1 cup sour cream
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1/2 teaspoon dill weed
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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.
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5.
Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.
Nutrition Facts
1 serving: 451 calories, 24g fat (8g saturated fat), 115mg cholesterol, 739mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 31g protein.
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