Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Pan-Seared Pork Schnitzel with Sauce

4.5
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner German
Pan-Seared Pork Schnitzel with Sauce
Ingredients
  • 4 (4 ounce) boneless pork chops
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons milk
  • 1 egg, beaten
  • 3/4 cup panko bread crumbs
  • 1 teaspoon ground paprika
  • 1/4 cup vegetable oil
  • 3/4 cup chicken stock
  • 1/2 cup sour cream
  • 2 teaspoons chopped fresh dill
  • 1/2 teaspoon salt
Instructions
1
Pound the meat into thin slices using a large, flat surface and two protective sheets of durable plastic bags.
2
Using a meat pounding tool with a smooth side, continue to pound the slices until they reach an even thickness of 1/8 inch. Remove any excess fat from the edges and create small openings along the sides to prevent curling during cooking.
3
In a separate container, mix together 1 teaspoon of salt and pepper with flour until well combined. In another bowl, whisk milk and egg together until the two liquids merge seamlessly.
4
In a third container, combine panko bread crumbs with paprika to create a crunchy coating.
5
Dip each pork chop into the flour mixture, shaking off any excess before transferring it to the egg mixture. Allow any remaining liquid to drip back into the bowl before pressing the chop into the panko mixture, coating both sides evenly.
6
Arrange the breaded pork chops on a flat surface, leaving them unstacked to prevent overcrowding.
7
Preheat your oven to 200 degrees Fahrenheit (95 degrees Celsius).
8
Heat a generous amount of vegetable oil in a large skillet over medium-high heat. Cook the pork chops, two at a time, until they achieve a golden brown color and no longer appear pink in the center, taking about 3 to 4 minutes per side.
9
Transfer the cooked pork chops to a preheated oven to keep them warm and cozy.
10
Add chicken stock to the skillet, reducing heat to a low simmer. Scrape up any browned bits from the bottom of the skillet using a spoon or spatula.
11
As the stock simmers, whisk together sour cream, dill, and 1/2 teaspoon of salt in a separate container.
12
Gradually whisk in about 1/4 cup of hot stock, then pour the mixture back into the skillet.
13
Stir the mixture until it warms up and thickens, taking about 5 minutes.
14
Serve the pork chops with the savory sauce spooned over the top.