Classic Pork Schnitzel

Name: Classic Pork Schnitzel
Ingredients: 1/4 teaspoon garlic salt; 1/2 cup all-purpose flour; 1/4 teaspoon celery salt; 1/4 teaspoon paprika; 1/4 teaspoon seasoning salt; 1/8 teaspoon pepper; 1 egg, slightly beaten; 1/2 cup milk; 2 -3 tablespoons cooking oil; 6 (4 ounce) pork sirloin roast, cutlets (about 1/2 inch thick, I prefer to pound to 1/4 inch thickness); lemon wedge (optional); Sour Cream-Dill Sauce; 1 1/4 cups chicken broth; 1/2 cup sour cream; 2 tablespoons all-purpose flour; 1/2 teaspoon dried dill

16 ingredients

3 steps

Ingredients

1/4 teaspoon garlic salt
1/2 cup all-purpose flour
1/4 teaspoon celery salt
1/4 teaspoon paprika
1/4 teaspoon seasoning salt
1/8 teaspoon pepper
1 egg, slightly beaten
1/2 cup milk
2 -3 tablespoons cooking oil
6 (4 ounce) pork sirloin roast, cutlets (about 1/2 inch thick, I prefer to pound to 1/4 inch thickness)
lemon wedge (optional)
Sour Cream-Dill Sauce
1 1/4 cups chicken broth
1/2 cup sour cream
2 tablespoons all-purpose flour
1/2 teaspoon dried dill

Directions

1

In a shallow dish, stir together flour, garlic salt, celery salt, seasoned salt, paprika and pepper. In another shallow dish, stir together egg and milk.
2

In a large skillet, heat cooking oil. Coat each cutlet with flour mixture, then dip in egg mixture and again in flour mixture. Letting the coated cutlets rest for about 10-15 minutes allows for better adhersion. Cook in hot oil over medium heat for 12 to 15 minutes or until browned and meat is thoroughly cooked, turning once. (Remove meat from skillet and keep warm while preparing Sour Cream-Dill Sauce, if using.) Serve with lemon wedges or sauce.
3

Sour-Cream Dill Sauce: Pour chicken broth into skillet used for cooking the cutlets. Over medium heat, scrape up brown bits in skillet. Bring mixture to boiling. In a small bowl, stir together dairy sour cream, flour and dillweed. Stir into hot broth in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.