Pork Schnitzel
- Yield 6 servings
This quick-and-easy pork dish is perfect for a busy weeknight meal.
Ingredients
- 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
- Sauce:
- 3/4 cup chicken broth
- 1 tablespoon flour
- 1/4 teaspoon dill weed
- 3/4 cup sour cream
Instructions
- 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).
