Schnitzel, in German, simply means cutlet, however many of us here in the United States have come to learn of the term through the ever popular pork schnitzel: a breaded and fried pork cutlet. We’ve already shared a similar recipe in our katsudon recipe, however this is a recipe distinctly German with a great sauce to boot.
For our recipe, we kept the homemade bread crumbs nice and simple. This isn’t a hard or complex recipe, and we didn’t want to make it hard either. For our the sauce, we combined some chicken stock with a little dill, salt, and sour cream to make a wonderful, creamy texture. Keep reading below for this delicious recipe…
(makes 2 servings)
- 7 large high quality sandwich bread slices, crusts removed and cut into 3/4″ cubes (about 4 cups)
- 1/2 cup flour
- 2 large eggs
- 2 tablespoons milk
- 3 tablespoons vegetable oil
- 1 pork tenderloin (1 1/4lbs) trimmed of fat and silver skin and cut on an angle into 4 equal pieces
- salt and ground black pepper
- 2 teaspoons paprika
- 3 tablespoons canola or grapeseed oil
- 3/4 cup chicken stock
- 2 teaspoons fresh chopped dill
- 1/2 teaspoon salt
- 1/2 cup sour cream
- Place the bread cubes on a large, microwave-safe plat. Microwave on high for 4 minutes, stirring well halfway through the cooking time. Microwave on medium power until the bread is dry and a few pieces dart to lightly brown (3 to 5 minutes stirring every minutes). Process the dry bread in the food processor with the paprika into very fine crumbs (about 45 seconds). Transfer the bread crumbs to a shallow dish. In a second shallow dish, spread the flour and season the flour with 1 teaspoon salt and 1/2 teaspoon black pepper. In a third dish, beat together the milk and eggs.
- Use a meat hammer to pound the pork cutlets thin (1/4 to 1/8″ thick). Working with one cutlet at a time, dredge the cutlets thoroughly in flour, shaking off the excess, then coat in the egg mixture, allowing to drip back into the dish to ensure a thin coating. Coat evenly with bread crumbs, pressing the crumbs on to adhere. Place the breaded cutlets on a single layer on a wire rack set over a baking sheet. Let the coating dry 5 minutes.
- Heat the vegetable oil in a large skillet and cook 2 cutlets in the oil for 2-4 minutes on each side or until browned. Remove and keep warm. Repeat with remaining cutlets.
- Add the chicken stock into the skillet to deglaze the pan, scraping the bottom to loosen the fond. In a small bowl mix together the dill, salt, and sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until the mixture thickens (don’t let it boil).
- Serve the cutlets with the sauce and lemon wedges.
Recipe adapted from Taste of Home