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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.


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