Pork Schnitzel with Dill Sauce
Pork Schnitzel with Dill Sauce
Pork Schnitzel
- 6 boneless pork chop loins
- 1 1/2 cups flour
- 1 tablespoon sea salt + more for sprinkling after frying
- 1 tablespoon coarse ground pepper
- 3 eggs, well-beaten
- 1 1/2 cups Panko bread crumbs
- 3/4 cup peanut or vegetable oil
Place one pork chop in between two sheets of plastic wrap. Use the flat side of a meat tenderizer (Thor-like kitchen hammer) to pound the pork thin. The meat should be almost double the width it was when you started. Do this with each piece.
Pat each chop dry with a clean paper towel and set aside.
Place the flour, salt, and pepper in a shallow dish and whisk together. Set aside.
Place the eggs in a different shallow dish and whisk until they are well-beaten. Set aside.
Place the Panko bread crumbs in yet another shallow dish.
Line the flour mixture, the eggs, and then the Panko up in that order to create a breading station.
Coat each piece of meat with flour, then the eggs, and then the Panko. Place them on a baking sheet for about 30 minutes so they can come to room temperature. This is important to ensure even cooking.
After the chops have finished coming to room temp, heat the oil up in a large frying pan over medium-high heat. Do not add the pork until the oil is hot. You can test it by putting a drop of water in it. If it sizzles, your oil is ready to go.
Place three of the chops in the pan. Cook for a couple of minutes and then turn them around. This will help them brown on all of the edges since the center of the pan is hotter than the sides. After another minute, flip them over. Cook again for a couple of minutes and then turn around again so the inside edges are turned toward the outside of the pan. This will make for a dreamy, crispy coating all across your schnitzel.
If you like, serve with this delightful Dill Dip.
Dill Dip
- 1 cup sour cream
- 1 lemon, juiced
- Remaining dill from one package of fresh dill, chopped
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
Whisk all ingredients together. This recipe can be prepared in advance and kept chilled until ready to serve.