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Recipe: Pork Schnitzel
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6 butterfly pork cutlets (1/2" thick), sliced in half if needed
1/4 c all-purpose flour
1 tsp seasoned salt
1/4 tsp pepper
1 beaten egg
2 TBSP milk
3/4 c fine dry bread crumbs
1 tsp paprika
3 TBSP cooking oil
3/4 c chicken broth
1 TBSP all-purpose flour
1/4 tsp dried dillweed
1/2 c dairy sour cream
Pound cutlets to 1/4-1/8" thick
Cut small slits around edges to prevent curling
Combine 1/4 c 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
Pass sauce with the cutlets
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