Pork Schnitzel

This is baked, not fried!  I made some mashed potatoes with some potatoes that were beginning to grow roots…and paired it with steamed zucchini with a little salt and crushed pepper.  This meal was simply delightful!   I hope you enjoy it too!

Pork Schnitzel from Simply Recipes


  • 4 boneless pork chops (1 pound total), 1/2 inch thick
  • 1/4 C. flour
  • 1 tsp. seasoned salt (Spike or Lawrey’s, or just substitute plain salt)
  • 1/4 tsp. freshly ground black pepper
  • 1 egg, beaten
  • 2 TBS milk
  • 3/4 cup fine dry bread crumbs
  • 1 tsp. paprika
  • 3 TBS. olive oil
  • 3/4 C. chicken stock
  • 1/2 tsp. dried dill or 2 tsp. fresh dill
  • 1/2 tsp. salt
  • 1/2 C.  sour cream (full fat)

1.  Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. \

2.  Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs and paprika.

3.  Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.

4.  Sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.

5.  Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).

Serve the cutlets with the sauce. Serves 4.


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