Pork Schnitzel


6 butterfly pork cutlets (1/2" thick), sliced in half if needed
1 teaspoon seasoned salt
teaspoon pepper
1 beaten egg
2 tablespoons milk
cup fine dry bread crumbs
1 teaspoon paprika
3 tablespoons cooking oil
1 tablespoon all-purpose flour
teaspoon dried dillweed
cup dairy sour cream


Pound cutlets to 1/4-1/8" thick Cut small slits around edges to prevent curling Combine 1/4 cup flour, seasoned salt and pepper on one plate
Combine egg and milk in bowl Combine crumbs and paprika on another plate Coat meat with flour, dip in egg mixture, then in crumb mixture. Place meat on waxed paper In large skillet, cook cutlets in hot oil 2-3 minutes on each side. Remove meat from pan when done and keep warm Pour broth into skillet, scraping to loosen crusty drippings. Blend 1 Tbsp flour and dill weed into sour cream Stir sour cream mixture into broth, cooking and stirring until mixture is
These are absolutely wonderful - only change I would make is when you make the sauce, leave the dill weed out of part of it if children are going to be eating too. Personally I love it WITH the dill weed, but . . .We don't like veal very much so changed to pork a long time ago, but I think the recipe was for veal in the first place.





1.0 servings


Saturday, February 13, 2010 - 4:32am



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