Pork Schnitzel With Buttermilk Ranch Sauce

Total Time
40mins
Prep 20 mins
Cook 20 mins

Recipe is from Cooking Light Magazine.

Ingredients Nutrition

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.
Most Helpful

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.

duonyte June 08, 2013