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Schnitzel with Sour Cream Dill Sauce Recipe

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This recipe for Schnitzel with Sour Cream Dill Sauce, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  

Added: Wednesday, October 1, 2008
Category:
Category:
Ingredients:  
Ingredients:  
6 pork loin cutlets 1/2 inch thick (or veal cutlets0
1/4 c flour
1 t seasoned salt
1/4 t pepper
1 beaten egg
2 T milk
3/4 c fine bread crumbs
1 t paprika
For Sauce: 3 T shortening
3/4 c chicken broth
1 T flour
1/4 t dillweed
1/2 c sour cream
Directions:
Directions:
Pound meat to 1/4 to 1/8 inch thick. Cut small slits around the edges to prevent curling. Coat meat with flour mixed with seasoned salt & pepper. Combine egg & milk. Dip cutlets in egg mixture then in bread crumbs combined with paprika. In a large skillet with hot oil cook 3 cutlets at a time 2 to 3 minutes on each side & remove to platter & keep warm. Pour broth into skillet, scraping to loosen crusty drippings. Blend dillweed and flour into the sour cream. Stir this into the broth. Cook and stir until thickened. Do not boil. Pass sauce with the cutlets.

 

 

 

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