Swiss Pork Schnitzu Schnitzel

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The article i got this from (in and old magazine at the doc's office, don't remember which one, i browsed through at least a dozen while waiting) said that this is a typical swiss dish cooked in many homes for family dinners.

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Steps

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Use a meat hammer to pound the pork cutlets to 1 / 4-1 / 8 inch thickness.

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Cut small slits around the edges of the cutlets to prevent curling.

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Set out 3 shallow bowls.

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One with a mixture of the flour , salt , and pepper.

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The second with the egg and milk whisked together.

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The third with a mixture of the bread crumbs and paprika.

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Heat the oil in a large skillet on medium high heat.

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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.

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Working in batches , saut the cutlets for 3-4 minutes on each side.

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Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.

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

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

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Stir the sour cream mixture into the chicken stock.

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Heat and stir until mixture thickens.

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Serve the cutlets with the .

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Ingredients

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boneless pork chops, flour, salt, fresh ground black pepper, egg, milk, fine dry breadcrumb, paprika, cooking oil, chicken stock, dried dill, sour cream