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My review
Pork Schnitzel with Dipping Sauce
10
EPRUETZ
"A pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in German Heaven!"
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Ingredients
40 m servings 398Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.
- Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.
- Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Place the pork chops in a warm oven to keep warm.
- Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 85106 Ratings
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Most helpful positive review
3/23/2011
I tried this for supper tonight and it was terrific. The kids even asked for seconds :)
Most helpful critical review
3/31/2011
Pork is my favorite... But this didn't do my chops any justice. It's basically pork cutlets with a flavorless cream sauce.
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3/23/2011
I tried this for supper tonight and it was terrific. The kids even asked for seconds :)
5/4/2011
I know of Schnitzel and this is a lovely recipe but my family have always uses pork steak which comes from the shoulder blade area and it is much nicer for this dish than the chop. We always ask...
4/1/2011
My husband and I have lived in Germany before...we enjoyed this recipe! Pork Schnitzel is, for the most part, pork cutlets! narf! We liked the sauce too...Ill use less salt next time though. Tha...
12/4/2013
My family loves this. Its just like how I always made it. My grandmother's recipe called for regular seasoned bread crumbs, but I changed it to panko. I was searching for a variation of schnit...
3/16/2012
For the most part, we really enjoyed this dish. The dipping sauce wasn't exactly what we were hoping, but it did taste good. I had to add a slurry of about 1 tsp cornstarch with 1 Tbs of water...
8/20/2011
Very Nice recipe. Def did my chops some good.. Instead of doing the dipping sauce I did a ru in my pan after frying the chops and made a gravy with a 50/50 milk and the chicken broth and whipped...
11/6/2013
I just realized that I made this recipe but I used chicken. Just so you know, it was marvelous, and great the next day in a chicken parm sub. I did not use dill in the sauce, since I don't like ...
12/1/2013
Absolutely delicious. I love schnitzel but had never made it before. Hubby even said "you will make this again". The sauce I kicked up a notch with some Cajun seasoning.
5/20/2012
Delicious! I didn' have sour cream so, I just made a pan gravy then added a package of pork gravy mix to my pan gravy and it was a huge hit. Since then, I have continued to add a package of grav...