Pork Schnitzel with Sauce
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 2 servings.
I make big fans whenever I serve this pork schnitzel recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. —Diane Katzmark, Metamora, Michigan
Ingredients
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2 pork cutlets (about 5 ounces each)
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2 tablespoons all-purpose flour
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1/4 teaspoon seasoned salt
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1/8 teaspoon pepper
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1 large egg
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2 tablespoons 2% milk
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1/4 cup dry bread crumbs
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1/4 teaspoon paprika
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1 to 2 tablespoons canola oil
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SAUCE:
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2/3 cup chicken broth, divided
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1-1/2 teaspoons all-purpose flour
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3 tablespoons sour cream
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1/8 teaspoon dill weed
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Salt and pepper to taste
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Snipped fresh dill, optional
Directions
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1.
Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.
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2.
In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm.
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3.
In the same skillet, stir in 1/3 cup broth, scraping browned bits. In another bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.
Nutrition Facts
1 serving: 341 calories, 19g fat (6g saturated fat), 157mg cholesterol, 687mg sodium, 20g carbohydrate (3g sugars, 1g fiber), 21g protein.
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