Pork Schnitzel With Buttermilk Ranch Sauce

Submitted by DailyInspiration

"Recipe is from Cooking Light Magazine."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 1⁄4 cup nonfat sour cream
• 1 tablespoon dill, chopped
• 2 tablespoons low-fat buttermilk
• 5⁄8 teaspoon kosher salt, divided
• 3⁄4 teaspoon fresh ground black pepper, divided
• 1⁄4 cup nonfat milk
• 1 large egg, lightly beaten
• 3⁄4 cup dry breadcrumbs
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1⁄2 teaspoon garlic powder
• 4 center-cut pork chops, trimmed and pounded to 1/8-inch thickness (boneless)
• 2 tablespoons olive oil

directions

1. Combine sour cream, dill, buttermilk, 1/8 teaspoons salt, and 1/4 teaspoons pepper in a bowl; set aside.
2. Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoons pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoons salt. Dredge pork in breadcrumb mixture.
3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoons oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoons oil and remaining 2 pork chops. Serve with sauce.

Reviews

[twissis]

Made as written for your Week 4 Football Pool win. Siggi & I both love schnitzel. Here in Iceland there are several schnitzel meat varieties, but they are all of the pounded/tenderized type we always called "minute steak" in the US. For me, pork schnitzel w/mashed potatoes & cream gravy has always been comfort food. BUT your recipe produces meat that is so well-flavored & tender that it easily beats the memory of my Mom's effort & that's high praise. Thx for sharing this recipe w/us. It will definitely be made again & again. :-)

 

[duonyte]

Review is just for the sauce, as I already had pork schnitzels (my recipe is very close, but I do not use garlic). The sauce is very much like the dressing my mother always made, only she also included chopped scallion. Although it was just me for dinner, I made the whole batch of the sauce. I used it as is on the meat, then added some chopped scalion and used that on a green salad and on some steamed potatoes. I used kefir instead of the buttermilk, but that is not a significant change. Very nice and fresh tasting. You might want to make more of it if using for four servings of meat - you might find yourself wanting more of it.