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Pork Schnitzel and Dill Sauce
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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