02/22/16
Pork Schnitzel with Dill Sauce and Simple Spaetzle

Pork Schnitzel with Dill Sauce and Simple Spaetzle

Pork Schnitzel with Dill Sauce and Simple Spaetzle

Pork Schnitzel with Dill Sauce and Simple Spaetzle
Yield: 4 servings

4 boneless pork loin chops (6oz each)
1 1/2 cups all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs
1/2 cup milk
4 cups plain dried bread crumbs
2 Tbs extra-virgin olive oil
2 Tbs butter

Dill sauce:

1½ c. sour cream
1 Tbs dill
2 Tbs lemon juice
½ tsp. salt

Slicing a whole pork loin

Note: I like to cut my pork steaks from a whole pork loin. This let’s me choose my own thickness, and it’s WAY cheaper than buying them pre-cut.

For Dill Sauce

Whisk the sour cream, dill, lemon juice, and salt together in a medium bowl until smooth, cover with plastic wrap, and refrigerate.

Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.

Pork Schnitzel with Dill Sauce and Simple Spaetzle

Assemble the Pork

Brine the pork steaks in a solution of 1/4 cup salt, 1/4 cup sugar, and 1 quart of water. Brine for 6-8 hours, then rinse and dry.

Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper.

Dredging in flour

Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.

Coat in egg-wash

Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.

Coat in breadcrumbs

Heat oil and butter in large nonstick skillet over medium-high heat. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side.

Fried pork cutlet

Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with the dill sauce before serving.

Homemade spaetzle

Simple Spaetzle
4 servings

1 1/2 cups all-purpose flour
3 eggs, lightly beaten
1/4 cup 2% milk
2 tsp. salt
6 cups chicken broth
2 tsp. butter

In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan, bring broth to a boil. Pour dough into a colander, cheese grater (shown) or spaetzle maker coated with cooking spray; place over boiling broth.

Making spaetzle

With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until spaetzle are tender and float. Remove with a slotted spoon; toss with butter.

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