Wiener schnitzel recipe with sour cream

Ingredients

• 1/2 cup all-purpose flour
• 2 teaspoons seasoned salt
• 1/2 teaspoon pepper
• 2 large eggs
• 1/4 cup 2% milk
• 1-1/2 cups dry bread crumbs
• 2 teaspoons paprika
• 6 pork sirloin cutlets (4 ounces each)
• 6 tablespoons canola oil
• DILL SAUCE:
• two tablespoons all-purpose flour
• 1-1/2 cups chicken broth, divided
• 1 cup (8 ounces) sour cream
• 1/2 teaspoon dill weed

Directions

1. Inside a shallow bowl, mix flour, seasoned pepper and salt. Inside a second shallow bowl, whisk eggs and milk until blended. Inside a third bowl, mix bread crumbs and paprika.
2. Pound pork cutlets having a meat hammer to at least oneOr4-in. thickness. Dip cutlets in flour mixture to coat each side get rid of excess. Dip in egg mixture, then in crumb mixture, patting to assist coating adhere.
3. Inside a large skillet, heat oil over medium heat. Add pork in batches prepare 2-3 minutes on every side or until golden brown. Remove to some serving plate keep warm. Wipe skillet clean if required.
4. In a tiny bowl, whisk flour and broth until smooth increase same skillet. Provide a boil, stirring constantly prepare and stir 2 minutes or until thickened.
5. Reduce heat to low. Stir in sour cream and dill heat through (don't boil). Serve with pork. Yield: 6 servings.

Initially printed as Pork Schnitzel in Country Pork 1996, p51

Dietary Details