Pork Schnitzel

  • Yield: 6 servings


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

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