pork schnitzel with dill sauce
This is so good! It's a classic dish originating in Austria, but it's popular in Germany and the Bavarian region as well. The pork is so tender and perfectly flavored with the wonderful dill sauce.
prep time
10 Min
cook time
15 Min
method
Pan Fry
yield
6 serving(s)
Ingredients
- SCHNITZEL:
- 6 - pork sirloin roast cutlets (each 4 oz, cut 1/2-inch thick)
- 1/2 cup all-purpose flour
- 2 teaspoons seasoning salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk, 2% or low-fat
- 1 1/2 cups plain breadcrumbs
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 6 tablespoons vegetable oil (for frying)
- DILL SAUCE:
- 1 1/2 cups low-sodium chicken broth, divided
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dill weed
- 1 cup sour cream
How To Make pork schnitzel with dill sauce
-
Step 1Flatten pork cutlets to 1/4-inch thickness.
-
Step 2Combine the flour, seasoned salt and pepper in a shallow bowl. In another bowl, beat eggs and milk. Combine bread crumbs, paprika and onion powder in another bowl. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.
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Step 3Heat oil in a large skillet. Add coated cutlets, a few pieces at a time, and cook for 3 to 4 minutes per side or until tender. Remove to a serving platter; keep warm.
-
Step 4Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil).
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Step 5Pour sauce over pork, and serve hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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