Pork Schnitzel with Dipping Sauce

This is a pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in heaven!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 398 Calories

Ingredients

• 2 tablespoons milk
• 1 egg, beaten
• 1 teaspoon salt
• 1 teaspoon ground paprika
• 2 teaspoons chopped fresh dill
• 4 (4 ounce) boneless pork chops
• 0.5 cup sour cream
• 0.5 teaspoon salt
• 0.25 cup vegetable oil
• 0.25 teaspoon freshly ground black pepper
• 0.75 cup panko bread crumbs
• 0.75 cup chicken stock
• 0.25 cup flour

Recipe Instructions

Step 1

Preheat oven to 200 degrees F (95 degrees C).

Step 2

Pound pork chops on a solid, level surface between two sheets of heavy plastic (resealable freezer bags work well) with the smooth side of a meat mallet until 1/8-inch-thick. Trim any fat from edges of chops; make a few small slits along edges to prevent curling during cooking.

Step 3

Whisk flour, 1 teaspoon salt, and pepper together in a bowl. Whisk milk and egg together in another bowl until combined. Combine panko bread crumbs and paprika together in a third bowl. Dredge pork chops, one at a time, into flour mixture. Dip into egg mixture, letting excess drip back into bowl. Press into panko mixture to coat both sides of chops. Place breaded chops, unstacked, onto a plate. Repeat with remaining chops.

Step 4

Heat vegetable oil in a large skillet over medium-high heat. Brown chops, two at a time, in skillet until golden brown and no longer pink in centers, 3 to 4 minutes per side. Place chops in preheated oven to keep warm.

Step 5

Add chicken stock to skillet; reduce heat to low, and scrape up any brown bits on bottom of the skillet. As stock simmers, whisk sour cream, dill, and 1/2 teaspoon salt together in a bowl; whisk in about 1/4 cup hot stock then pour back into the skillet. Cook and stir until warm and thick, about 5 minutes; serve with pork chops.