Pork Schnitzel

Pork Schnitzel


4 pork loin cutlets

1 Tbl flour

1 egg beaten

2 Tbl milk

¾ Cup bread crumbs

1 tsp paprika

3 Tbl olive oil

1 cup chicken stock

½ tsp dill weed

1 cup sour cream


Pound pork into ¼ to ½ “ thickness.  Dust with flour salt and pepper mixture.

Combine egg and milk in shallow bowl.  Dip the cutlets into egg mixture, then into mixture of bread crumbs and paprika.

Heat oil in a large skillet on medium to medium high.  Sauté about 6 minutes per side or until golden brown. Remove from skillet and keep in a 350 degree oven.

Pour chicken stock into the skillet that you sautéed the pork in.  Stir the scraping to loosen the brown bits.  Reduce the stock by half.  Reduce the heat on the skillet and stir in sour cream, dill weed, salt and pepper.  Mix but do not boil.

Serve the cutlets with lemon wedge and sauce with a side of angel hair pasta.

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