Crispy Pork Cutlets with a Creamy Dill Sauce

I found this easy crispy pork cutlets with a creamy dill sauce recipe on Simply Recipes and it was fun to make and tasted fantastic! My husband, son, and I thought this pork was amazing, and although our daughter was gone and missed out on this recipe,  I know she will love it when I make it again. The combination of flavors and textures was outstanding in this dish and I loved the crispy pork drizzled with the tangy dill sauce. These pork cutlets paired nicely with the creamy mashed potatoes and marinated grape tomatoes, shallots, and garlic.

Crispy Pork Cutlets with a Creamy Dill Sauce

Crispy Pork Cutlets:

• 3 boneless pork chops) pounded with a meat hammer to 1/4 inch thick
• ¼ cup flour
• Sea salt and freshly cracked pepper to taste
• 2 eggs beaten
• ¾ cup plain panko
• 1 tsp paprika
• 2-3 Tbsp vegetable oil

Creamy Dill Sauce:

• ¾ cup chicken broth
• 2 tsp fresh dill chopped
• ½ cup sour cream full-fat
• Sea salt and freshly cracked pepper to taste

How to Make Crispy Pork Cutlets with a Creamy Dill Sauce

Make the crispy pork cutlets by pounding the boneless pork chops between plastic wrap with a meat hammer to 1/4 inch thickness. Cut small slits around the edges of the cutlets to prevent them from curling.

Mix the flour with sea salt and freshly cracked pepper, to taste in a shallow bowl; mix well.

Whisk the eggs together in a second shallow bowl until well combined.

Combine the panko crumbs with paprika in a third bowl; mix well.

Heat the oil in a large skillet over medium-high heat.

Dredge the cutlets first in the seasoned flour, then dip them in the egg mixture, and then into the panko mixture.

Working in batches, cook the cutlets for 4-5 minutes on each side, or until golden brown and cooked through. Remove the cutlets from the skillet onto a paper towel lined plate and cover with a tin foil tent.

Make the creamy dill sauce by adding the chicken broth into the skillet to deglaze the pan making sure to scrape the bottom of the skillet to loosen the brown bits. In a small bowl mix the dill into the sour cream. Stir the sour cream mixture into the chicken broth. Heat and stir until the mixture thickens (do not let it boil or the sauce will curdle). Taste and season with sea salt and freshly cracked black pepper, to taste.

Serve the cutlets with the sauce and lemon wedges. Enjoy!