"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pork Schnitzel with dill sauce Recipe

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This recipe for Pork Schnitzel with dill sauce, by , is from How to Cook in Granny's Kitchen, 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!

Taste of Home


1/2 C. flour
2 t. seasoned salt
1/2 t. pepper
2 eggs
1/4 C. milk
1 1/2 C. dry bread crumbs
2 t. paprika
6 pork sirloin cutlets (4 oz.each)
6 T. canola oil

Dill Sauce:
2 T. flour
1 1/2 C. chicken broth, divided
1 C. sour cream
1/2 t. dill weed

In a shallow pan, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. Ina third bowl, mix bread crumbs and paprika.

Pound pork cutlets with a meat mallet to 1/3 inch thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating stick.

In a large skillet, heat oil over medium heat. Add pork in batches; cook 2 - 3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary.

In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.

Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.

Number Of Servings:
Number Of Servings:




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