Pork Schnitzel Recipe

pork cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is less expensive.

bread crumbs

🥗Healthier: panko

💰Cheaper: homemade bread crumbs

Panko adds extra crunch, while homemade can save costs.

Pound pork cutlets to about 1/8 inch thick, using a meat tenderizer between two pieces of plastic wrap if necessary.

In a bowl, mix 2 tablespoons of milk with 1 cracked egg.

In a second bowl, mix flour with salt and black pepper.

In a third bowl, mix paprika with bread crumbs.

Dredge each cutlet first in the egg mixture, then in the flour mixture, and finally coat with bread crumbs.

Heat vegetable oil over medium heat until breadcrumbs dropped into the oil begin to sizzle.

Fry the breaded cutlets in the hot oil for about 2 minutes on one side until golden brown, then flip and cook for 1 minute on the other side.

Remove the cutlets and cover with foil to keep warm.

To make the dipping sauce, add 3/4 cup of chicken stock to the pan and scrape up the brown bits from the bottom, letting it reduce slightly.

In a bowl, mix together sour cream, salt, and Dill, then add this mixture to the pan and stir until it thickens and is smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens