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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Pork Cutlets with Dill Sauce ( Schnitzel) Recipe

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This recipe for Pork Cutlets with Dill Sauce ( Schnitzel) is from Millie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 boneless pork cutlets

1/2 cup flour
2 teaspoons seasoned salt
1/2 teaspoon pepper

2 eggs
1/4 cup milk

1 1/2 cups bread crumbs
2 teaspoons paprika

6 Tablespoons vegetable oil

Dill Sauce Ingredients:

1 1/2 cup chicken broth, divided
2 Tablespoons flour
1/2 teaspoon dill weed
1 cup (8 oz) sour cream
Directions:
Directions:
*Flatten pork cutlets 1/8" to 1/4 " thickness. In a shallow, combine the flour, seasoned salt and pepper. In another bowl, beat eggs and milk. In another bowl, combine the bread crumbs and paprika. Dip the cutlets into the flour mixture, then into egg mixture, then into crumb mixture.

*In a large skillet, cook pork in hot oil, a few at a time, for 3 to 4 minutes each side, until no longer pink. Remove to a serving platter; keep warm.

*For sauce, pour 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 but do not boil! Pour over pork.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Our family loves chicken or beef cutlets! This is a variation that I love!

 

 

 

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