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Pork Schnitzel




Source of Recipe


Macklinda


List of Ingredients




6 butterfly pork cutlets (1/2" thick), sliced in half if needed
1/4 cup all-purpose flour
1 tsp seasoned salt
1/4 tsp pepper
1 beaten egg
2 Tbsp milk
3/4 cup fine dry bread crumbs
1 tsp paprika
3 Tbsp cooking oil
Sauce:
3/4 cup chicken broth
1 Tbsp all-purpose flour
1/4 tsp dried dillweed
1/2 cup dairy sour cream



Recipe



Pound cutlets to 1/4-1/8" thick Cut small slits around edges to prevent
curling Combine 1/4 cup flour, seasoned salt and pepper on one plate
Combine egg and milk in bowl Combine crumbs and paprika on another plate
Coat meat with flour, dip in egg mixture, then in crumb mixture. Place
meat on waxed paper In large skillet, cook cutlets in hot oil 2-3 minutes
on each side. Remove meat from pan when done and keep warm Pour broth into
skillet, scraping to loosen crusty drippings. Blend 1 Tbsp flour and dill
weed into sour cream Stir sour cream mixture into broth, cooking and
stirring until mixture is thickened - DO NOT BOIL!
Serve the sauce with the cutlets.