Pork Schnitzel

1. 1

   Pound pork 1/4 to 18 inch thick.

2. 2

   Cut small slits around edges to prevent curling.

3. 3

   Coat meat with mixture of flour, salt, and pepper.

4. 4

   Combine egg and milk.

5. 5

   Dip meat into egg mixture, then in a mixture of bread crumbs and paprika.

6. 6

   In a large skillet, cook meat in shortening 2 to 3 minutes on each side.

7. 7

   Remove from pan; keep warm.

8. 8

   Pour broth into skillet, scraping to loosen crusty drippings.

9. 9

   Blend the flour and dillweed into the sour cream.

10. 10

    Stir mixture into the broth.

11. 11

    Cook and stir until mixture is thickened; do not boil.

12. 12

    Serve with pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.