Pork Schnitzel and Dill Sauce

Serves

Ingredients

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