Schnitzel with Creamy Dill Sauce

Schnitzel is traditionally served with a lemon slice for flavoring, but I am a condiment junky and have long been convinced everything tastes better with sauce.   As such, schnitzel can be made infinitely more delectable by pairing it with a brightly flavored sauce.  I've had it with a mushroom sauce or a paprika sauce but this dill sauce was a new combination for me. E loved it and thought that the dill sauce highlighted the traditional lemon flavor often paired with schnitzel, but also adds the amazing  flavor of dill weed.

This recipe was originally posted on  Simply Recipes.

Word of caution - do NOT try to use low-fat sour cream in the recipe. Low-fat sour cream does not cook well. It will curdle and ruin your sauce.

Schnitzel with Creamy Dill Sauce

4 boneless pork chops (1 pound total), 1/2 inch thick
1/4 cup flour
1 teaspoon salt
/4 teaspoon freshly ground black pepper
1 egg, beaten
2 Tbsp milk
3/4 cup fine dry bread crumbs
1 teaspoon paprika
3 Tbsp canola oil, grapeseed oil, or olive oil
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 (full fat)

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

Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.

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, and then into the mixture of bread crumbs and paprika.

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

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 (do not let boil).

Serve the cutlets with the sauce, and lemon slices if you like.

Comments

[Kayte]

Looks wonderful from my seat...I wish that plate were in front of me as I love dill and I am thinking this is a great use for it. It all looks wonderful.