Pork Schnitzel

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, a slice of onion, lettuce and mustard.

Prep: 20 min | Cook: 10 min | Yield: 6 servings

Ingredients

Pork

• 6 pork cutlets
• 1/4 cup all-purpose flour
• 1 teaspoon seasoning salt
• 1/4 teaspoon pepper
• 1 egg, beaten
• 2 tablespoons milk
• 3/4 cup fine dry bread crumbs
• 1 teaspoon paprika
• 3 tablespoons shortening

Dill Sauce

• 3/4 cup chicken broth
• 1 tablespoon all-purpose flour
• 1/4 teaspoon dried dill weed
• 1/2 cup sour cream

Instructions

Pork

1. Pound pork to 1/4 to 1/8 inch thick.
2. Mix flour with seasoning salt and pepper on a rimmed platter.
3. Mix egg and milk in a medium size bowl.
4. Mix the bread crumbs and paprika on a rimmed platter.
5. 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.
6. 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

1. Pour broth into skillet, scraping to loosen crusty drippings.
2. 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.
3. Serve with pork.