Description
A pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you’re in German Heaven!
Ingredients
- 4 (4 ounce) boneless pork chops
- ¼ cup flour
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 egg, beaten
- 2 tablespoons milk
- ¾ cup panko bread crumbs
- 1 teaspoon ground paprika
- ¼ cup vegetable oil
- ¾ cup chicken stock
- 2 teaspoons chopped fresh dill
- ½ teaspoon salt
- ½ cup sour cream
Instructions
- Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid
- level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges
- and make a few small slits along the edge to prevent the pork from curling during cooking.
- Combine the flour
- 1 teaspoon salt
- and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended
- then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time
- then dip them into the egg mixture followed by the panko mixture.
- Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time
- cooking until the meat is golden brown no longer pink in the center
- 3 to 4 minutes on each side. Place the pork chops in a warm oven to keep warm.
- Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low
- and scrape up any brown bits in the bottom of the pan. As the stock simmers
- mix the dill
- 1/2 teaspoon salt
- and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture
- then pour it back into the skillet. Heat until warm and thick
- about 5 minutes. Serve with the pork chops.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 4