Pork Schnitzel

Name: Pork Schnitzel
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: German, European
Ingredients: 4 boneless pork chops (1 pound total), 1/2 inch thick; 59 milliliters flour; 1 teaspoon seasoned salt (Spike or Lawreys, or just substitute plain salt); 0 teaspoons freshly ground black pepper; 1 egg, beaten; 2 Tbsps milk; 177 milliliters fine dry breadcrumbs or panko; 1 teaspoon paprika; 3 Tbsps extra virgin olive oil or canola oil; 177 milliliters chicken stock; 1 teaspoons dried dill or 2 teaspoons chopped fresh dill; 1 teaspoons salt; 118 milliliters sour cream (full fat)

Pork Schnitzel might be just the European recipe you are searching for. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 503 calories, 36g of protein, and 29g of fat. A mixture of pork chops, pepper, paprika, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a rather inexpensive main course. From preparation to the plate, this recipe takes about 30 minutes. Pork schnitzel, Pork Schnitzel, and Pork Schnitzel are very similar to this recipe.

Instructions

Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness.

Ingredients you will need

Pork Cutlets

Meat

Cut small slits around the edges of the cutlets to prevent curling.

Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the breadcrumbs (or panko) and paprika.

Ingredients you will need

Seasoned Salt

Breadcrumbs

Paprika

Pepper

All Purpose Flour

Panko

Milk

Egg

Equipment you will use

Bowl

Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.

Ingredients you will need

Seasoned Flour

Breadcrumbs

Olive Oil

Paprika

Dip

Egg

Equipment you will use

Frying Pan

Working in batches, sauté the cutlets for 3-4 minutes on each side.

Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.

Equipment you will use

Frying Pan

Aluminum Foil

Oven

Deglaze pan, make sour cream dill sauce:

Ingredients you will need

Sour Cream

Sauce

Dill

Equipment you will use

Frying Pan

Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits.

Ingredients you will need

Chicken Stock

Equipment you will use

Frying Pan

In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock.

Ingredients you will need

Chicken Stock

Sour Cream

Dill

Salt

Equipment you will use

Bowl

Heat and stir until mixture thickens (do not let boil).

Serve the cutlets with the sauce, and lemon slices if you like.

Ingredients you will need

Lemon

Sauce

Equipment

Ingredients

Servings:

boneless pork chops (1 pound total), 1/2 inch thick 59milliliters

flour 1teaspoon

seasoned salt (Spike or Lawrey's, or just substitute plain salt)0teaspoons

freshly ground black pepper 1

egg, beaten 2Tbsps

milk 177milliliters

fine dry breadcrumbs or panko 1teaspoon

paprika 3Tbsps

extra virgin olive oil or canola oil 177milliliters

chicken stock 1teaspoons

dried dill or 2 teaspoons chopped fresh dill 1teaspoons

salt 118milliliters

sour cream (full fat)

Recommended wine: Dornfelder, Riesling

Schnitzel can be paired with Dornfelder and Riesling. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. One wine you could try is Heinz Eifel Shine Dornfelder Sweet Red. It has 3.5 out of 5 stars and a bottle costs about 12 dollars.