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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (89g) Recipe makes 6 servings The following items or measurements are not included below: 6 pork cutlets 1 teaspoon seasoning salt |
||
| Calories 196 | ||
| Calories from Fat 111 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.4g | 19% | |
| Saturated Fat 4.7g | 23% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 218mg | 9% | |
| Potassium 116mg | 3% | |
| Total Carbohydrate 16.2g | 5% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 1.1g | ||
| Protein 5.0g | 9% | |
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Pork Schnitzel
By: Chippy
Jan 28, 2003
I love to eat out and I think that this is even better than the schnitzel we can get at our local German restaurant. I found the recipe on the RecipeSource web site.
SERVES 6
Ingredients
- 6 pork cutlets
- 1/4 cup flour
- 1 teaspoon seasoning salt
- 1/4 teaspoon pepper
- 1 egg, beaten
- 2 tablespoons milk
- 3/4 cup fine dry breadcrumb
- 1 teaspoon paprika
- 3 tablespoons shortening
- 3/4 cup chicken broth
- 1 tablespoon flour
- 1/4 teaspoon dried dill weed
- 1/2 cup sour cream
Directions
1
Pound pork to 1/4 to 1/8" thick.2
Mix 1st amount of flour with seasoned salt& pepper.3
Mix egg and milk.4
Mix the bread crumbs and paprika.5
Coat meat with flour, then dip in egg mixture and then the bread crumb mixture.6
Allow to set on a wire rack for 10 mins.7
Brown quickly on both sides in shortening in a large skillet.8
(about 2 to 3 mins per side) Remove from pan and keep warm.9
Pour broth into skillet, scraping to loosen crusty drippings.10
Blend the flour and dillweed into the sour cream.11
Stir mixture into the broth.12
Cook and stir until mixture is thickened; do not boil.13
Serve with pork.
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- Main Ingredient > Meat > Pork
- Preparation > Time to Make > < 60 mins
Featured Reviews for This Recipe
From: Sassy in da South
On May 21, 2008
I got my local grocer to fix me (they arent normally in the meat cases) some pork cutlets just so I could make this recipe. They reminded me so much of the ones I order at our local German Bar & Pub. Very, very good!!! I didnt change anything in the recipe since I had never made schnitzel before and they were perfect just the way they were! I'll be making this again. Thanks for sharing.
From: AuntSana
On May 20, 2008
Very, very good recipe. I didn't have pork cutlets, so used thin bone-in chops. The flavor was fantastic. Will have this again. Thnx for posting, Chippy.
From: WisconsinGary
On May 14, 2003
Pork is the way to go. Better flavor. I have been working with a similar recipe. I have to try making your sauce with the broth. It sounds delicious. I have been using McCormick's hunter sauce. It is a near match to what I experienced while in Germany. The hunter sauce mix already has dried mushrooms in it but I couldn't resist adding more. I used sliced mushrooms in a jar.
From: Brighid
On Jan 19, 2006
Wonderful taste and easy to make. We have a German exchange student living with us and he LOVES it! I serve it with a spatzel noodle casserole. Even the leftovers get eaten!
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