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German Style Schnitzel - Stone Hill Winery Recipe

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This recipe for German Style Schnitzel - Stone Hill Winery, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fern O'Keefe
Added: Wednesday, June 17, 2009


6 pork loin cutlets, cut 1/2" thick (about 1 1/2 lbs)
1/4 c. all purpose flour
1 tsp. seasoned salt
1/4 tsp. pepper
1 egg beaten
2 T. milk
3/4 c. fine dry bread crumbs
1 tsp. paprika
3 tbsp shortening
3/4 c. chicken broth
1 T. all purpose flour
1/4 tsp. dried dill weed
1/2 c. dairy sour cream

Pound pork cutlet to 1/4" to 1/8" thickness. Cut small slits around edges to prevent curling. Mix together 1/4 cup flour, salt and pepper. Coat cutlets with flour mixture. Combine egg and milk. Dip cutlet in egg mixture, then in mixture of bread crumbs and paprika, In large skillet, cook 3 cutlets at a time in hot shortening 2-3 minutes on each side.
Remove from pan to serving platter, keep warm. Pour chicken broth in skillet, scraping loose crispy drippings. Blend 1 T. flour and dill week into sour cream. Stir sour cream mixture into broth in skillet. Cook and stir until mixture thickens. Do not boil sauce with cutlets.

Personal Notes:
Personal Notes:
From Vintage 1847 Restaurant
Hermann, Missouri




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