A delightful twist on the classic schnitzel, featuring a flavorful herb crust and a creamy dill sauce.
Pound the pork chops to an even thickness of about 1/4 inch using a meat mallet.
Pounding the pork ensures even cooking and tenderizes the meat.
Set up three shallow bowls: one with flour, salt, and pepper; another with whisked eggs and milk; and the third with bread crumbs and paprika.
Organizing your breading station in advance makes the process smoother.
Dredge each pork chop in the flour mixture, then dip in the egg mixture, and finally coat with the bread crumb mixture.
Press the bread crumbs onto the pork to ensure a good coating.
Heat oil in a large skillet over medium-high heat and cook the breaded pork chops for 3-4 minutes per side until golden brown.
Avoid overcrowding the skillet to maintain the oil's temperature.
In a small bowl, mix sour cream, salt, pepper, dill, and lemon juice to create the sauce.
Adjust the seasoning of the sauce to your taste.
Serve the pork chops hot with the dill sauce on the side.
Garnish with a sprig of dill or a lemon wedge for presentation.
