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Pork Schnitzel Recipe

Ingredients

How to make it

  • If not already tenderized, pound with meat mallet to a thickness of 1/4 inch. Snip edges to prevent curling.
  • Fork beat egg and milk together.
  • Mix crumbs. Fry, browning both sides, about 5 minutes per side or until no pink remains. Spoon Dill Sauce over top or serve on the side.
  • Serves 6.
  • Dill Sauce:
  • 2 tbsp unbleached flour
  • 2 tbsp butter
  • 1/2 tsp dill weed
  • 2 chicken bouillon cubes
  • 1 1/2 cups boiling water
  • 1 cup sour cream
  • Add flour, butter and dill weed to frying pan in which meat was cooked. Mix together.
  • Dissolve bouillon cubes in water. Add and stir until sauce boils and thickens.
  • Add sour cream. Stir and heat through. Serve over or with Pork Schnitzel.
  • Makes 2 1/2 cups.

Reviews & Comments 1

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  • smurfetta 18 years ago
    Sorry your definition is not correct. Actually schinitzel is translated as cutlet. Weinerschnitzel would be Viennese cutlet.
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nancerose Longlac, CA

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