Yield: 6 servings
If you are going to use the schnitzel for making sandwiches, omit the Dill Sauce. If you plan to serve the schnitzel as a main course, then do make the dill sauce. It's delicious! I love making sandwiches with the cutlets. I use a slice of tomato, lettuce and mustard.
- 6 pork cutlets
- ¼ cup flour
- 1 teaspoon seasoning salt
- ¼ teaspoon pepper
- 1 egg, beaten
- 2 tablespoons milk
- ¾ cup fine dry breadcrumb
- 1 teaspoon paprika
- 3 tablespoons shortening
- ¾ cup chicken broth
- 1 tablespoon flour
- ¼ teaspoon dried dill weed
- ½ cup sour cream
- Pork: Pound pork to ¼ to ⅛-inch thick.
- Mix flour with seasoning salt and pepper on a rimmed platter.
- Mix egg and milk in a medium-size bowl.
- Mix the bread crumbs and paprika on a rimmed platter.
- Coat meat with flour, then dip into egg mixture and then coat with bread crumb mixture. Allow to set on a wire rack for 10 minutes.
- Brown quickly on both sides in shortening in a large skillet (about 2 to 3 minutes per side). Remove from pan and keep warm.
- Dill Sauce: Pour broth into skillet, scraping to loosen crusty drippings.
- Blend the flour and dill weed into the sour cream. Stir mixture into the broth. Cook and stir until mixture is thickened; do not boil.
- Serve with pork.