Ingredients: |
Ingredients: Half Inch Pork Chop Cutlets (no bone, fat mostly trimmed) 2 to 4 total
Flour 4 cups
Bread crumbs 4 cups
Eggs 2
Milk 1 tablespoon
Dill 1 bunch chopped fine to approx. 1/2 cup. (I enjoy fresh dill, dry can be used too just will need more of it)
Olive oil 2-3 tablespoons.
Sour Cream 1/2 cup
Chicken Broth or Stock 1 cup
Black pepper 2 tablespoons
Seasoning Salt 2 tablespoons
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Directions: |
Directions:Take your pork chop cutlets and place in between a folded piece of Saran wrap. Pound out the cutlets one at a time until they are about 1/4 inch thick.
In a large Bowl mix your flour, pepper, and seasoning salt together thoroughly. In a second large bowl add your bread crumbs. In a third large bowl add your eggs and milk together and mix thoroughly. Take your cutlets and dredge through your flour mix, then your egg mix, and finally through your bread crumb mix and set aside.
In a small bowl add your sour cream and dill together and set aside.
In a large pan on medium high heat add your olive oil and heat up until you see the first wisps of smoke. add all of your cutlets to the pan and cook each side on medium until they are golden brown, turning often. (Add more olive oil if you feel like the cutlets are too dry while cooking.) Usually takes 5 minutes or so. Remove from pan.
In the same pan add your chicken stock and stir thoroughly to get up all of the little brown pieces (or fond) and let reduce for a minute. Add your sour cream and dill mixture and whisk often until heated through on low heat for a minute or two. Be careful not to let the sauce mix bubble for this will create curds. Take off of heat and let cool for a couple of minutes, this will help the sauce thicken a little.
Spoon sauce mix on the cutlets and serve. |
This recipe for Pork Schnitzel is from