Pork Schnitzel

  • Yield 6 servings

This quick-and-easy pork dish is perfect for a busy weeknight meal.


6 -- pork loin cutlets, 1/2-inch thick
1/4 cup flour
1 1/2 teaspoons seasoned salt
-- Pepper
1 -- egg, beaten
2 tablespoons milk
3/4 cup dry bread crumbs
1 1/2 teaspoons paprika
-- Shortening
3/4 cup chicken broth
1 tablespoon flour
1/4 teaspoon dill weed
3/4 cup sour cream


  1. Pound pork to 1/8-thickness; cut small slits around edges to prevent curling.  Mix flour, salt and pepper; coat meat.  Combine egg and milk.  Dip meat into egg mixture; then into mixture of crumbs and paprika.  Cook cutlets in hot shortening until browned.  Remove to platter; keep warm.  Pour broth into skillet; scrape crusty drippings.  Blend flour and dill weed into sour cream.  Stir into broth.  Cook and stir until mixture thickens; do not boil.  Serve sauce with cutlets.


Recipe reprinted with permission from the Junior League of Fort Lauderdale’s Sunny Side Up (Fort Lauderdale, Fl., 1980).



Get every new post delivered to your Inbox.

Join 278 other followers