Pork Schnitzel in Dill Cream Gravy
Whether it's Oktoberfest or a Monday Night, this pork cutlet transforms your kitchen to Munich.
Ingredients
1 pork tenderloin
1/2 cup flour
1/2 cup plain breadcrumbs
1/4 cup of egg
1/4 cup of water
1 tsp coarse salt
1/2 tsp paprika
1/2 tsp garlic powder
3 TBSP vegetable oil
1/4 cup sour cream
1 tsp dry dill weed
1 cup chicken stock
This recipe is for the schnitzel. Pairs well with mashed potatoes and sauerkraut or German potato salad and a dinner roll. Your pick
Cut 3-4 even sections from the tenderloin (approx 2 to 2 1/2 inches in length)
Place in freezer bag with zipper and leave space between them in the bag
Place on wood cutting board and use meat mallet to begin to turn into a cutlet
Flip bag and use mallet on the other side
- Desired thickness is 3/8 to half an inch
Remove pork from the bag
Mix egg and water together in a bowl
Have flour on plate to dredge and mix in paprika, salt and garlic powder
Have breadcrumb on plate ready to crust
With "dry" hand, dredge pork (on both sides) in flour mixture to coat
Shake off excess, then place in egg mixture
With "wet" hand, pick up pork and place on bread crumbs
Sprinkle bread crumb on pork to coat and pick up with "dry" hand to flip and coat
Be sure to coat evenly, shake off excess and set aside to cook
Repeat with other pieces
Heat oil in large non-stick skillet on medium high heat
Place pork cutlets into pan one at a time and with space between for even cooking
Cook 3 minutes and check for medium golden brown coating on bottom
(you should also be able to see the meat cooking up the side of the cutlet)
Flip once desired golden achieved (see photo below)
Once done, remove pan from heat, remove pork and place on a plate that has a paper towel to soak extra oil
Lightly salt the pork and cover with foil - do not secure - leave it loose
Return pan to medium heat and add just enough chicken stock to cover the bottom and deglaze the pan
Add dill weed
Simmer to reduce liquid and intensify flavor
Reduce heat to low and incorporate sour cream
Simmer and check for thickness - should be a light gravy
(add slurry if needed to chicken - see video)
Don't forget to check out the video on our Youtube channel
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