Ingredients for Classic Pork Schnitzel
- 1 tsp garlic salt
- All Purpose Flour
- 1 tsp celery salt
- 1 tsp paprika
- Seasoning Salt
- 1/2 tsp black pepper
- 2 large eggs
- 1/4 cup milk
- 1/2 inch vegetable oil
- Pork Sirloin Roast
- Lemon Wedge
- 1/2 cup chicken broth
- Sour Cream
- Dried Dill
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How to Make Classic Pork Schnitzel
- In a shallow dish, whisk together 1 cup all-purpose flour, 1 tsp garlic salt, 1 tsp celery salt, 1 tsp seasoned salt, 1 tsp paprika, and 1/2 tsp black pepper.
- In another shallow dish, whisk together 2 large eggs and 1/4 cup milk.
- In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat.
- Dredge each pork cutlet in the flour mixture, ensuring it's fully coated. Dip in the egg mixture, then return to the flour mixture for a second coating. Gently press to ensure the coating adheres.
- Let the coated cutlets rest for 10-15 minutes to allow the breading to set.
- Carefully place the cutlets in the hot oil. Cook for 6-8 minutes per side, or until golden brown and the internal temperature reaches 145°F (63°C).
- Remove the schnitzel from the skillet and place on a wire rack to drain excess oil. Serve immediately with lemon wedges and/or creamy dill sauce.
- **For the Creamy Dill Sauce:** Pour off excess oil from the skillet, reserving about 1 tablespoon. Add 1/2 cup chicken broth to the skillet and bring to a simmer over medium heat, scraping up any browned bits.
- In a small bowl, whisk together 1/2 cup sour cream, 1 tbsp all-purpose flour, and 2 tbsp fresh dill, chopped.
- Gradually whisk the sour cream mixture into the simmering broth, stirring constantly until thickened and smooth (about 2-3 minutes).
- Reduce heat to low and simmer for 1 minute more. Season with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
3g
Fat
124g
Carbs
3g
