Pork Schnitzel and Dill Sauce

madnad

My husband made a specific request for Spaetzel to be on the menu this weekend, after seeing it on ‘Diners, Drive-ins and Dives’. As this is just a side dish, I thought it appropriate to serve it with another European dish.

Schnitzel is traditionally made with veal, but pork or chicken are popular alternatives. Serve with a cream dill flavoured sauce, this is dinner is delicious.

The two went together perfectly.

Pork Schnitzel and Dill Sauce

Serves 4

Ingredients

Schnitzel

  • 4 Pork Loin Steaks
  • 30g Plain Flour
  • 1 teaspoon Salt
  • 1 Large Free-range Egg
  • ½ teaspoon Ground Black Pepper
  • 1 teaspoon Paprika
  • 70g Breadcrumbs
  • 3 tablespoons Olive Oil

Dill Sauce

  • 180ml Chicken Stock
  • ½ teaspoon Dried Dill
  • ½ teaspoon Salt
  • 120ml Sour Cream

Directions

1. Place a loin in a plastic freezer bag, or wrap loosely with cling film, and pound with a rolling pin until about ½cm (¼ inch) thick
2. Lay out three shallow dishes. In one, add the flour and salt, in another add the beaten egg, in the third add the breadcrumbs and paprika
3. Heat the oil in a frying pan. Dredge one of the loins in the flour, then dip into the egg, then lastly coat in the breadcrumbs before placing in the hot oil
4. Saute over a medium heat for 3-4 minutes each side until cooked. Place on a plate and cover with foil or place in the oven, to keep warm
5. De-glaze the pan with the chicken stock
6. In a small bowl, mix the salt and dill with the sour cream then add to the stock
7. Stir over a medium heat until the mixture starts to thicken but do not boil
8. Serve on the side in a dipping pot, or pour over the schnitzel and serve
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