A delightful twist on the classic schnitzel, featuring a crispy coating and a rich dill-infused sauce.
Pound the pork cutlets to an even thickness of about 1/4 inch.
Use a meat mallet or rolling pin to achieve an even thickness for uniform cooking.
Mix the flour, seasoning salt, and black pepper in a shallow dish.
Ensure the flour mixture is well combined to evenly season the pork.
Beat the eggs and milk together in another shallow dish.
Whisk thoroughly to create a smooth mixture for coating.
Combine the breadcrumbs and paprika in a third shallow dish.
Mix well to evenly distribute the paprika for a consistent flavor.
Coat each pork cutlet in the flour mixture, then dip in the egg wash, and finally coat with the breadcrumb mixture.
Press the breadcrumbs onto the cutlets to ensure they adhere well.
Let the breaded cutlets rest on a wire rack for 10 minutes.
This helps the coating set and prevents it from falling off during cooking.
Heat butter in a skillet over medium heat and cook the cutlets until golden brown on both sides, about 3 minutes per side.
Avoid overcrowding the skillet to maintain the oil temperature.
Remove the cutlets from the skillet and keep warm.
Place the cutlets on a wire rack to keep them crispy.
Pour the chicken broth into the skillet, scraping up any browned bits.
The browned bits add flavor to the sauce.
Stir the dill and sour cream into the broth and cook until thickened, without boiling.
Stir continuously to prevent the sauce from curdling.
Serve the pork cutlets topped with the dill sauce.
Garnish with fresh dill or parsley for a touch of color.
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