Pork Schnitzel     

 

A very expensive looking meal that truly isn’t.

 

6 pork cutlets

1⁄4 cup flour

1 teaspoon seasoning salt

1⁄4 teaspoon pepper

1 egg, beaten

2 tablespoons milk

3⁄4 cup fine dry breadcrumbs

1 teaspoon paprika

3 tablespoons oil

3⁄4 cup chicken broth

1 tablespoon flour

1⁄4 teaspoon dried dill

1⁄2 cup sour cream

 

Pound pork to 1/4 to 1/8" thick.

Mix 1st amount of flour with seasoned salt& pepper.

Mix egg and milk.

Mix the bread crumbs and paprika.

Coat meat with flour, then dip in egg mixture and then the bread crumb mixture.

Brown quickly on both sides in the oil in a large skillet; (about 2 to 3 mins per side)

Remove from pan and keep warm.

Pour broth into skillet, scraping to loosen the bits and pieces in the drippings.

Blend the flour and dill into the sour cream.

Stir this mixture into the broth.

Cook and stir until mixture is thickened; but do not boil. Serve over the pork.

 

Note: You may also add sautéed onions and sliced mushrooms in the sauce.