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Pork Schnitzel

List of Ingredients




6 pork loin cutlets (1 1/2 pounds), cut 1/2 inch thick
1/4 cup flour
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 beaten egg
2 tablespoons milk
3/4 cup fine dry bread crumbs
1 teaspoon paprika
3 tablespoons shortening
3/4 cup chicken broth
1 tablespoon flour
1/4 teaspoon dried dill
1/2 cup sour cream

Recipe



Pound pork 1/4 to 1/8 inch thick. Cut small slits around edges to prevent curling. Coat meat with mixture of the 1/4 cup flour, the seasoned salt, and pepper. Combine egg and milk. Dip cutlets in egg mixture, then in a mixture of bread crumbs and paprika.

In large skillet cook 3 cutlets at a time in hot shortening 2-3 minutes on each side (or till juices run clear). Remove from pan to platter; keep warm. Pour broth into skillet, scraping to loosen crusty drippings. Blend the 1 tablespoon flour and dill into the sour cream. Stir sour cream mixture into broth. Cook and stir till mixture is thickened; DO NOT BOIL. Pass sauce with cutlets. Serves 6.