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Pork Schnitzel with Creamy Dill Sauce<\/p>\nPork Schnitzel with Creamy Dill Sauce<\/p>\n
<\/p>\n
\u00bc cup sour cream<\/p>\n
2 tablespoons dill pickle relish<\/p>\n
2 tablespoons chopped fresh dill, plus more for garnish<\/p>\n
4 boneless pork loin chops (about 1 pound), trimmed<\/p>\n
1 teaspoon garlic powder<\/p>\n
\u00bc teaspoon salt<\/p>\n
2 tablespoons all-purpose flour<\/p>\n
1 large egg<\/p>\n
1 cup panko breadcrumbs<\/p>\n
\u00bc cup extra-virgin olive oil<\/p>\n
\u215b teaspoon ground pepper<\/p>\n
4 lemon wedges<\/p>\n
<\/p>\n
Combine sour cream, relish and dill in a small bowl. Set aside. Using a meat mallet or a small heavy saucepan, pound each pork chop between pieces of plastic wrap to an even 1\/4-inch thickness. Sprinkle the pork with garlic powder and salt. Place flour in a shallow dish. Lightly beat egg in another shallow dish. Add panko to a third shallow dish. Dredge the pork in the flour, shaking off any excess. Dip in the egg, then dredge in the panko, pressing to adhere. Heat oil in a large skillet over medium heat. Working in batches if necessary, cook the pork, flipping once, until golden and crispy and an instant-read thermometer inserted in the thickest part registers 145\u00b0F, 4 to 6 minutes. (Alternatively, use an air fryer: Coat the basket with cooking spray. Place the pork in a single layer in the basket. Cook, in batches if necessary, at 360\u00b0F until an instant-read thermometer inserted in the center registers 145\u00b0, about 10 minutes. If preparing in batches, cooking time for the second batch may be shorter.) Sprinkle the pork with pepper. Garnish with additional chopped dill, if desired, and serve with the reserved sauce and lemon wedges.<\/p>\n","protected":false},"excerpt":{"rendered":"
Pork Schnitzel with Creamy Dill Sauce \u00bc cup sour cream 2 tablespoons dill pickle relish 2 tablespoons chopped fresh dill, plus more for garnish 4 boneless pork loin chops (about 1 pound), trimmed 1 teaspoon garlic powder \u00bc teaspoon salt 2 tablespoons all-purpose flour 1 large egg 1 cup panko breadcrumbs \u00bc cup extra-virgin olive oil \u215b teaspoon ground pepper 4 lemon wedges Combine sour cream, relish and dill in a small bowl. Set aside. Using a meat…<\/p>\n