Recipe by NorthwestGal
This is from the Taste of Home website, and we really enjoyed it.
Top Review by twissis
Found this recipe while browsing your collection for a Football Pool win recipe choice. It sounded easy + tasty & got saved. I have a huge fondness for recipes of the Czech/German genre & this lived up to my expectation. It is definitely the best schnitzel I have made. The meat was tender, flavorful & perfectly cooked. The sauce is divine & should not be skipped for any reason. Served w/rice & broccoli, it was perfection. Thx for sharing this much-favored recipe w/us. (Pic will post late today)
- 6 pork sirloin roast, cutlets (each 4 ounces and 1/2 inch thick)
- 1⁄2 cup all-purpose flour
- 2 teaspoons seasoning salt
- 1⁄2 teaspoon pepper
- 2 eggs
- 1⁄4 cup 2% low-fat milk
- 1 1⁄2 cups dry breadcrumbs
- 2 teaspoons paprika
- 6 tablespoons vegetable oil (for frying)
- 1 1⁄2 cups chicken broth, divided
- 2 tablespoons all-purpose flour
- 1⁄2 teaspoon dill weed
- 1 cup sour cream
Directions See How It's Made
- Flatten pork cutlets to 1/4-inch thickness.
- Combine the flour, seasoned salt and pepper in a shallow bowl. In another bowl, beat eggs and milk. Combine bread crumbs and paprika in another bowl. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.
- Heat oil in a large skillet. Add coated cutlets, a few pieces at a time, and cook for 3 to 4 minutes per side or until tender. Remove to a serving platter; keep warm.
- Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil).
- Pour sauce over pork.