Pork Schnitzel

Image from Plated Cravings

A dish my grandfather would make frequently, schnitzels are the Austrian equivalent of the Spanish empanizado. A schnitzel, German for "cutlet," is a thin-sliced cut of meat that is breaded and seasoned. Pork is the most commonly eaten type of schnitzel. I’ve never been much of a pork eater, so my grandfather would often substitute the pork with chicken just for me. Pork (or chicken) schnitzels are usually accompanied by German potatoes with a side of vegetables. Schnitzels can often be found readily prepared in international grocery stores like Aldi for a quick dinner option.

As I mentioned, I rarely eat pork, so my preference is the chicken schnitzel.  It’s one of my favorite dinner dishes and I make it often. For me, a side of potatoes or mashed potatoes is a MUST to complete this fantastic meal!

Pork Schnitzel

Ingredients:

4 boneless pork chops (1 pound total), 1/2 inch thick (or substitute with chicken)
1/4 cup flour
1 tsp seasoned salt
1/4 tsp freshly ground black pepper
1 egg, beaten
2 Tbsp milk
1 cup fine dry breadcrumbs
1 1/4 teaspoons paprika
3 Tbsp extra virgin olive oil or canola oil
3/4 cup chicken stock
1/2 tsp dried dill or 2 teaspoons chopped fresh dill
1/2 tsp kosher salt
1/2 cup sour cream (full fat)

Directions:

1. Pound the cutlets using a meat hammer to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.

2. Place flour, seasoned salt, and pepper mixed together in a bowl. Whisk the egg and milk together in a second bowl. Combine the breadcrumbs and paprika in a third bowl.

3. Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture. Then dip them into the mixture of breadcrumbs and paprika, turning them over to get the breadcrumbs on all sides.

4. Working in batches, sauté the cutlets for 3 to 4 minutes on each side. Remove the cutlets from the skillet and cover with foil to keep warm.

5. Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens.

6. Serve the cutlets with the sauce and lemon slices (optional).

Makes 4 servings



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