PORK SCHNITZEL WITH DILL SAUCE

Pork Schnitzel With Dill Sauce image

Provided by Vickie Parks

Categories Pork

Time 25m

Number Of Ingredients 16

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SCHNITZEL:
6 pork sirloin roast cutlets (each 4 oz, cut 1/2-inch thick)
1/2 c all-purpose flour
2 tsp seasoning salt
1/2 tsp black pepper
2 large eggs
1/4 c milk, 2% or low-fat
1 1/2 c plain breadcrumbs
2 tsp paprika
1 tsp onion powder
6 Tbsp vegetable oil (for frying)
DILL SAUCE:
1 1/2 c low-sodium chicken broth, divided
2 Tbsp all-purpose flour
1/2 tsp dill weed
1 c sour cream

Steps:

1. Flatten pork cutlets to 1/4-inch thickness.
2. Combine the flour, seasoned salt and pepper in a shallow bowl. In another bowl, beat eggs and milk. Combine bread crumbs, paprika and onion powder in another bowl. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.
3. Heat oil in a large skillet. Add coated cutlets, a few pieces at a time, and cook for 3 to 4 minutes per side or until tender. Remove to a serving platter; keep warm.
4. Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil).
5. Pour sauce over pork, and serve hot.