Pork Schnitzel

Ingredients

• 4 pork cutlets (1 lb total)
• 1⁄4 cup flour
• 1 tsp salt
• 1⁄4 tsp fresh ground black pepper
• 1 egg, beaten
• 2 Tbs milk
• 3⁄4 cup breadcrumbs
• 1 tsp paprika
• 3 Tbs EVOO
• 3⁄4 cup chicken stock
• 1⁄2 tsp dried dill
• 1⁄2 tsp salt
• 1⁄2 cup sour cream (full fat)
• 1 lemon

Directions

Pound the cutlets

1. Pound the cutlets to 1⁄4" - 1⁄8" thickness. Cut small slits around the edges of the cutlets to prevent curling.
2. 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 breadcrumbs (or panko) and paprika.

Dredge the cutlets

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, and then into the mixture of bread crumbs and paprika.
4. Working in batches, sauté the cutlets for 3-4 minutes on each side
5. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.

Deglaze the pan

6. Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits.

Make the sour cream dill sauce

7. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock.
8. Heat and stir until mixture thickens, do not let it boil!
9. Serve with the sauce and lemon wedges.