Pork Schnitzel with Austrian Potato Salad

 

Ingredients:

4 boneless pork chops (1 pound) 1/2 inch thick

1/4 cup all flour

1 teaspoon salt (regular or seasoned)

1/4 teaspoon freshly ground black pepper

1 egg beaten

2 tablespoons of milk

3/4 cups fine dry breadcrumbs  ( I Use Panko)

1 teaspoon paprika

3 tablespoons of extra virgin olive oil or canola oil

For Sauce

3/4 cup chicken stock

1/2 teaspoon dried dill ( or 2 teaspoons chopped fresh dill)

1/2 teaspoon salt 

1/2 cup sour cream

-Use a meat hammer  pound the pork cutlets to 1/4 to 1/8 inch thickness ( cut small slits around the edges of the cutlets to prevent curling)

-Using three bowls; one with a mixture of flour, season salt and pepper. The second with the egg and milk whisked together. The third with a mixture of the breadcrumbs and paprika.

-Dredge the cutlets first in the flour, than the egg, and finally into the breadcrumbs.

-Heat the olive oil in a large skillet on medium high heat; working in batches sauté the cutlets for 3-4 minutes on each side. Remove the cutlets and cover with foil to keep them warm

Making the Sauce

- Deglaze the pan the with the chicken stock, scraping the bottom of the pan to loosen the brown bits

-In a mixing bowl combine the sour cream. the dill and the salt.  Stir the mixture into the chicken stock and heat and stir until mixture thickens (DO NOT LET BOIL)

Serve the cutlets with the dill sauce. Instead of the sauce  serve with fresh lemon wedges.

Check the index for the recipe for the Austrian Warm Potato Salad.

Enjoy

Chef Ed