If you are going to use the schnitzel for making sandwiches, omit the Dill
Sauce. If you plan to serve the schnitzel as a main course, then do make the
dill sauce. It's delicious! I love making sandwiches with the cutlets. I use a
slice of tomato, a slice of onion, lettuce and mustard.
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- 6 pork cutlets
- 1/4 cup flour
- 1 teaspoon seasoning salt
- 1/4 teaspoon pepper
- 1 egg, beaten
- 2 tablespoons milk
- 3/4 cup fine dry breadcrumbs
- 1 teaspoon paprika
- 3 tablespoons shortening
- 3/4 cup chicken broth
- 1 tablespoon flour
- 1/4 teaspoon dried dill weed
- 1/2 cup sour cream
- Pork: Pound pork to 1/4 to 1/8-inch thick.
- Mix flour with seasoning salt and pepper on a rimmed platter.
- Mix egg and milk in a medium-size bowl.
- Mix the bread crumbs and paprika on a rimmed platter.
- Coat meat with flour, then dip into egg mixture and then coat with bread
crumb mixture. Allow to set on a wire rack for 10 minutes.
- Brown quickly on both sides in shortening in a large skillet (about 2 to
3 minutes per side). Remove from pan and keep warm.
- Dill Sauce: Pour broth into skillet, scraping to loosen crusty
- Blend the flour and dill weed into the sour cream. Stir mixture into the
broth. Cook and stir until mixture is thickened; do not boil.
- Serve with pork.
Prep time: 20 min | Cook time: 10 min | Yield: 6 servings
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