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Pork Schnitzel with Dill Sauce Recipe

Pork Schnitzel with Dill Sauce Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:6 servings

Ingredients

  • 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 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

Directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 5. Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork. Yield: 6 servings.

Nutritional Facts

1 serving equals 451 calories, 24 g fat (8 g saturated fat), 115 mg cholesterol, 739 mg sodium, 23 g carbohydrate, 1 g fiber, 31 g protein.

Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer