Crispy Pork Cutlets with a Creamy Dill Sauce
Servings 4
Equipment
- Large skillet
Ingredients
Crispy Pork Cutlets:
- 3 boneless pork chops) pounded with a meat hammer to ¼ 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
Instructions
- Prepare the crispy pork cutlets by pounding the boneless pork chops between plastic wrap with a meat pounder to ¼-inch thickness.
- Cut small slits around the edges of the cutlets to prevent them from curling.
- Prepare a dredging station by mixing flour, 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, and season with sea salt and freshly cracked pepper to taste.
- Combine the panko crumbs with paprika in a third bowl, and season with sea salt and freshly cracked pepper to taste.
- 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 foil tent.
- Make the creamy dill sauce by adding the chicken broth to the skillet to deglaze the pan, scraping the bottom 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!