Pork Schnitzel is a crispy breaded cutlet served with a silky dill and sour cream sauce. This homemade version rivals restaurant quality and comes together in under 30 minutes.
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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.
Allow to set on a wire rack for 10 mins.
Brown quickly on both sides in shortening in a large skillet.
(about 2 to 3 mins per side) Remove from pan and keep warm.
Pour broth into skillet, scraping to loosen crusty drippings.
Blend the flour and dillweed into the sour cream.
Stir mixture into the broth.
Cook and stir until mixture is thickened; do not boil.
Serve with pork.
Store cooled schnitzel and sauce separately in airtight containers for up to 3 days. Reheat gently in a skillet over low heat; do not microwave the sauce.
meat mallet · wire rack
Pound to 1/4 to 1/8 inch thick. Thinner meat cooks faster and stays tender after breading.
Resting for 10 minutes on a wire rack allows the breading to set, preventing it from falling off during browning.
Prepare the flour-dill mixture ahead, but stir it into the broth just before serving to prevent curdling the sour cream.
Use thin-cut pork cutlets or pound thicker cuts like pork loin or chops to the correct thickness.
Yes, use vegetable oil or butter, though shortening gives the most traditional crispy crust.
