Crispy Pork Schnitzel with Lemon Dill Sauce

Schnitzel is essentially a very thinly pounded cut of meat that is dredged in a bread crumb mixture and pan fried until crispy, golden perfection.  It's truly easy and the basic concept can encompass several different types of protein.

LOVE SIMPLE INGREDIENTS THAT LEAD TO GREAT FLAVOR

Veal and pork are the traditional meats that are "schnitzelized", but chicken and beef can work also.
I use a thin boneless pork chop to start and then pound it even flatter until it is twice its original size.

DREDGING IN EGG FLAVORED WITH FRESH GARLIC THEN BREADCRUMBS IS ALL THAT'S REQUIRED

READY FOR MY SKILLET

An easy dredge of beaten egg flavored with freshly grated or minced garlic and then a crispy panko coating gives this spectacular crunch with a slight hum of garlic underneath.

To top it all is my favorite, a zingy lemon dill sauce that is perfect with the schnitzel.  I love sauces and this one is so bright you can't help but love it too. 

THIS WAS ACTUALLY OUR UNTRADITIONAL VALENTINE'S DINNER

TIM WAS A FAN. JUST HAD TO SQUEEZE A PICTURE OF HIM IN HERE SINCE HE'S SUCH A HANDSOME GUY

The thin cutlets of pork cook so quickly and the sauce is equally speedy, making this a great weeknight meal.  Kids love the crunch, so this is a nice alternative to crispy chicken nuggets.  The kiddos may want ketchup instead of lemon dill sauce but hey, you win some you lose some.

Crispy Pork Schnitzel with Lemon Dill Sauce 


4 thin cut boneless pork chops 
1 cup panko (you can also substitute regular breadcrumbs)
1 egg
1 fat clove garlic, minced
2 tablespoons fresh dill, chopped
1/3 cups sour cream or greek yogurt
Juice & zest of 1 lemon plus extra wedges for serving
Oil for sautéing.  I used olive oil, but a avocado or grapeseed oil would work well.
salt (I like course sea salt)


Make the sauce by mixing the sour cream with the juice and zest of 1 lemon.  Add 1 1/2 tablespoons dill, a small pinch of salt and mix well.  Let set while you make the schnitzels. 


Place the pork cutlets 1 at a time in a large plastic bag or between 2 sheets of plastic wrap and pound with a rolling pin or heavy pan until they're about twice their size.  They should be very thin.


Place panko into a shallow dish. Into another shallow dish crack the egg and beat it well with a fork.  Add the garlic and mix well.


Place each cutlet into the egg mixture, coating both sides then place into the panko and again coat both sides, patting the panko to ensure it adheres well. Evenly sprinkle salt over each cutlet after it's well coated.


Heat a drizzle of oil in a large skillet over medium heat and when the oil starts to shimmer, add the cutlets one at a time (unless you have a very large skillet that might fit 2 at a time).  Saute each cutlet until just golden them flip to saute the other side.  This will only take a couple of minutes per side.  I like the keep the schnitzels warm in a low oven while I cook the rest of them, adding another drizzle of oil as needed.

Serve the schnitzels with the lemon dill sauce and sprinkle with the remaining 1/2 tablespoon of dill.

I like to serve this will garlicky green beans which is the perfect accompaniment.