Pork Schnitzel with Sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. Whenever I serve it, I'm asked for the recipe. Ingredients:
2 pork cutlets (about 5 ounces each) |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon seasoned salt |
1/8 teaspoon pepper |
1 egg |
2 tablespoons milk |
1/4 cup dry bread crumbs |
1/4 teaspoon paprika |
1 to 2 tablespoons vegetable oil |
sauce: |
2/3 cup chicken broth, divided |
1-1/2 teaspoons king arthur unbleached all-purpose flour |
3 tablespoons sour cream |
1/8 teaspoon dill weed |
salt and pepper to taste |
Directions:
1. Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes.
2. In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. Stir 1/3 cup broth into a skillet, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. Yield: 2 servings.
|
|