Pork Schnitzel

Chris loves his pork chops with onions and mushrooms,this specific recipe that I had gotten from didn't include them, so I added them to my recipe. I personally don't favor sour cream and dill and these were included in the recipe, so to be honest, I didn't enjoy it that much, Chris on the other hand loved it, so if you like sour cream and dill this recipe is for you!

2 boneless pork chops
1/4 cup flour
1 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 Tbsp milk
3/4 cup fine dry bread crumbs
3 Tbsp olive oil
3/4 cup chicken stock
1/2 teaspoon dried dill
1/2 teaspoon salt
1/2 cup sour cream
1 cup mushrooms
1/2 of a onion, chopped

1) 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.

2)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.

3) Working in batches, saute the cutlets for 6 minutes on each side. Remove the cutlets from the skillet and place in a warm oven to keep warm.

4) Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits.

5) Add mushroom and onions and saute for about 5 minutes till onions are translucent.

6) In a small bowl mix the dill and salt into the sour cream.

7) Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).

8) Serve noodles and pork, and top with cream mixture!


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