Pork Schnitzel with Dill Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My husband is of German descent, and this is one of his favorite meals. I like to serve it with mashed potatoes and cinnamon applesauce. This is an attractive dish to serve to company. Ingredients:
1/2 cup king arthur unbleached 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 king arthur unbleached 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; stir into 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). Spoon over pork. Yield: 6 servings.
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