Classic Pork Schnitzel

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Seasoned cutlets with an optional creamy dill sauce. remember, this is not a parmesan crusted cutlet, just plain ole schnitzel.

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Steps

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In a shallow dish , stir together flour , garlic salt , celery salt , seasoned salt , paprika and pepper.

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In another shallow dish , stir together egg and milk.

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In a large skillet , heat cooking oil.

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Coat each cutlet with flour mixture , then dip in egg mixture and again in flour mixture.

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Letting the coated cutlets rest for about 10-15 minutes allows for better adhersion.

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Cook in hot oil over medium heat for 12 to 15 minutes or until browned and meat is thoroughly cooked , turning once.

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Serve with lemon wedges or sauce.

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Sour-cream dill sauce: pour chicken broth into skillet used for cooking the cutlets.

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Over medium heat , scrape up brown bits in skillet.

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Bring mixture to boiling.

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In a small bowl , stir together dairy sour cream , flour and dillweed.

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Stir into hot broth in skillet.

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Cook and stir until thickened and bubbly.

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Cook and stir for 1 minute more.

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Ingredients

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garlic salt, all-purpose flour, celery salt, paprika, seasoning salt, pepper, egg, milk, cooking oil, pork sirloin roast, lemon wedge, chicken broth, sour cream, dried dill