Pork Schnitzel w/ Dill Cream Sauce & Parsley Buttered Potatoes

Fall is my favorite season – I love the chill in the air, the turning of the leaves and grasses, and the food! German potato salad, lots of cabbage, brats, and just recently Barry tried his hand at schnitzel — his German grandmother would have been proud. Schnitzel is German for “cutlet” which is usually made with veal (he used pork) and is thinly pounded, breaded and fried.

Our first fall menu of the season:

Coleslaw

Pork Schnitzel w/ Dill Cream Sauce

Parsley Buttered Potatoes

Tomato Okra Casserole

Beer Bread 

Autumn Apple Cake w/ Cinnamon Ice Cream

Pork Schnitzel with Dill Cream Sauce   4 servings

4 pork cutlets, or cut 4 (½” thick) pieces of pork loin and pound thin

¼ cup all-purpose flour

1 teaspoon seasoned salt

¼ teaspoon freshly ground black pepper

1 egg, beaten

3 to 4 tablespoons buttermilk

3/4 cup fine dry bread crumbs or panko

1 teaspoon paprika

About 3 tablespoons canola oil

¾ cup chicken broth

½ teaspoon dried dill weed or 2 teaspoons chopped fresh dill

½ teaspoon Kosher salt

½ to ¾ cup sour cream (full fat) 

1.  Cut small slits around the edges of the cutlets to prevent curling.

2.  Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.

3.  Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.

Into the seasoned flour . . .

then into the egg-buttermilk, and finally . . .

into the panko breadcrumbs.

4.  Working in batches, sauté the cutlets for 3 to 4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.

5.  Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).

6.  Serve the cutlets with the sauce.

Parsley Buttered Potatoes   4 servings

1½ lbs. potatoes, peeled and cut into chunks

½ cup (1 stick) butter

2 tablespoons fresh Italian parsley, finely chopped


Kosher Salt

1.  Boil potatoes in salted water for about 20 minutes or until they can be easily pierced with a fork.

2.  Drain the water and place them back on the stove for a minute or two, uncovered, to steam them a bit.

3.  Melt the butter and pour over potatoes; sprinkle with chopped parsley.

Recipes without photos . . .

Pork Schnitzel with Dill Cream Sauce   4 servings

4 pork cutlets, or cut 4 (½” thick) pieces of pork loin and pound thin

¼ cup all-purpose flour

1 teaspoon seasoned salt

¼ teaspoon freshly ground black pepper

1 egg, beaten

3 to 4 tablespoons buttermilk

3/4 cup fine dry bread crumbs or panko

1 teaspoon paprika

About 3 tablespoons canola oil

¾ cup chicken broth

½ teaspoon dried dill weed or 2 teaspoons chopped fresh dill

½ teaspoon Kosher salt

½ to ¾ cup sour cream (full fat) 

1.  Cut small slits around the edges of the cutlets to prevent curling.

2.  Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.

3.  Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.

4.  Working in batches, sauté the cutlets for 3 to 4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.

5.  Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).

6.  Serve the cutlets with the sauce.

Parsley Buttered Potatoes   4 servings

1½ lbs. potatoes, peeled and cut into chunks

½ cup (1 stick) butter

2 tablespoons fresh Italian parsley, finely chopped


Kosher Salt

1.  Boil potatoes in salted water for about 20 minutes or until they can be easily pierced with a fork.

2.  Drain the water and place them back on the stove for a minute or two, uncovered, to steam them a bit.

3.  Melt the butter and pour over potatoes; sprinkle with chopped parsley.