Pork Schnitzel with Dill Sauce

I recently posted a recipe for German Potato Dumplings that we served along side Pork Schnitzel with Dill Sauce. While I made the dumplings, Barry made the schnitzel. We finished off our fall menu with Red Cabbage and German Apple Cake.

Pork Schnitzel with Dill Sauce       4 Servings

Prep: 20 min. Cook: 20 min.

½ cup all-purpose flour

1 egg

¼ cup milk

About 1 cup dry bread crumbs or use panko

2 teaspoons paprika

2 teaspoons seasoned salt

½ teaspoon pepper

4 pork cutlets (about 3 ounces each; Barry sliced portions of pork from a pork loin)

¼ cup+ canola oil

           

Dill Sauce

2 tablespoons all-purpose flour

1 ½  cups chicken broth, divided

1 cup (8 ounces) sour cream

½ teaspoon dill weed

1. Add flour to a shallow container, mix flour, seasoned salt and pepper.
2. In a second shallow container, whisk egg and milk until blended.
3. In a third bowl, mix bread crumbs and paprika, seasoned salt and pepper.
4. Pound pork to ¼ -inch thickness.

   

   Barry puts each slice of pork in a plastic bag and then pounds it with the bottom of a saucepan.

5. Dip pork in flour mixture to coat both sides; shake off excess.
   
6. Dip in egg mixture, then in crumb mixture, patting to help coating
7. adhere.
8. In a large skillet, heat oil over medium heat. Add pork in batches; cook 2 to 3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary.
   
9. Dill Sauce — In a small bowl, whisk flour and broth until smooth; add to same
10. skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
11. Reduce heat to low. Stir in sour cream and dill; heat through (do not boil).
12. Serve with pork.

    

    Pork Schnitzel with Dill Sauce & German Potato Dumpling.

Recipe without photos . . . 

Pork Schnitzel with Dill Sauce   4 Servings

Prep: 20 min. Cook: 20 min.

½ cup all-purpose flour

1 egg

¼ cup milk

About 1 cup dry bread crumbs or use panko

2 teaspoons paprika

2 teaspoons seasoned salt

½ teaspoon pepper

4 pork cutlets (about 3 ounces each; Barry sliced portions of pork from a pork loin)

¼ cup+ canola oil

            

Dill Sauce

2 tablespoons all-purpose flour

1 ½  cups chicken broth, divided

1 cup (8 ounces) sour cream

½ teaspoon dill weed

1. Add flour to a shallow container, mix flour, seasoned salt and pepper.
2. In a second shallow container, whisk egg and milk until blended.
3. In a third bowl, mix bread crumbs and paprika, seasoned salt and pepper.
4. Pound pork to ¼ -inch thickness.
5. Dip pork in flour mixture to coat both sides; shake off excess.
6. Dip in egg mixture, then in crumb mixture, patting to help coating
7. adhere.
8. In a large skillet, heat oil over medium heat. Add pork in batches; cook 2 to 3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary.
9. Dill Sauce — In a small bowl, whisk flour and broth until smooth; add to same
10. skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
11. Reduce heat to low. Stir in sour cream and dill; heat through (do not boil).
12. Serve with pork.