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).