Main Dishes Pork Pork Chop Recipes Pan Fried Pork Schnitzel with Dipping Sauce 4.5 (130) 106 Reviews 11 Photos 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! Recipe by EPRUETZ Published on June 9, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 4 (4 ounce) boneless pork chops ¼ cup flour 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 egg, beaten 2 tablespoons milk ¾ cup panko bread crumbs 1 teaspoon ground paprika ¼ cup vegetable oil ¾ cup chicken stock 2 teaspoons chopped fresh dill ½ teaspoon salt ½ cup sour cream Directions 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. I Made It Print Nutrition Facts (per serving) 398 Calories 27g Fat 22g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 398 % Daily Value * Total Fat 27g 35% Saturated Fat 8g 42% Cholesterol 98mg 33% Sodium 1164mg 51% Total Carbohydrate 22g 8% Dietary Fiber 1g 2% Total Sugars 1g Protein 21g Vitamin C 1mg 6% Calcium 65mg 5% Iron 1mg 7% Potassium 343mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved