Pork Schnitzel with Dill Sauce
I've always love Schnitzel. Usually I purchase some that have already been prepared by a local German meat shop. I thought this would be a great time to make some from scratch.
Equipment
- Large Skillet
- Meat Mallet
Ingredients
- 1/2 cup All-purpose flour
- 1/2 tsp. Pepper
- 2 tsps. Salt
- 2 tsps. Paprika
- 1.5 cups Dry bread crumbs
- 2 Large eggs
- 1/4 cup Milk 2%
- 6 Pork sirloin cutlets Approx. 4 ounces each
- 6 tbsps. Canola oil
DILL SAUCE
- 1.5 cups Chicken broth
- 2 tbsps. All-Purpose flour
- 1 cup Sour cream
- 1/2 tsp. Dill weed
Instructions
- In a medium bowl, mix flour, salt and pepper. Set aside.
- In another medium bowl whisk eggs and milk until blended. Set aside.
- In a third medium bowl , mix dry bread crumbs and paprika. Set aside.
- Pound pork cutlets with a meat mallet to 1/4-in. thick.
- In a large skillet, heat oil over medium heat.
- Dip the cutlets in flour mixture to coat both side, sake it off. Dip in egg mixture then in the crumb mixture.
- Add Pork in batches to the hot skillet and cook for 2-3 minutes on each side or until golden brown. Remove to a serving plate and keep warm. Wipe the skillet.
- SAUCE: In a small bowl, whisk the flour and broth until smooth. Add to Skillet
- SAUCE: Bring to a boil and stir constantly for 2 minutes or until thickened.
- SAUCE: Reduce heat to low. Stir in sour cream and dill. Heat through (DO NOT BOIL)
- Serve with pork. Enjoy!