Pork Schnitzel with Dipping Sauce
Ingredients
- 4 (4 ounce) boneless pork chops
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons milk
- 1 egg, beaten
- ¾ cup panko bread crumbs
- 1 teaspoon ground paprika
- ¼ cup vegetable oil
- ¾ cup chicken stock
- ½ cup sour cream
- 2 teaspoons chopped fresh dill
- ½ teaspoon salt
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Instructions
- 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.
- 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.
- Preheat oven to 200 degrees F (95 degrees C).
- 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.
- 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.
Source
Original recipe: View Original