Crispy Pork Cutlets with a Creamy Dill Sauce
The recipe Crispy Pork Cutlets with a Creamy Dill Sauce can be made in roughly 30 minutes. For $1.75 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains around 28g of protein, 22g of fat, and a total of 378 calories. This recipe serves 4. 14 people found this recipe to be scrumptious and satisfying. It works well as an affordable main course. It is brought to you by For the Love of Cooking. If you have sea-salt, panko, fresh dill, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is good. Try Crispy Veal Cutlets with Creamy Dijon Sauce, Pork Cutlets with Creamy Mustard Sauce, and Crispy Baked Fish with Creamy Dill Sauce for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
¾ cup chicken broth
2 eggs, beaten
¼ cup flour
2 tsp fresh dill, chopped
¾ cup plain panko
1 tsp paprika
3 boneless pork chops), pounded with meat hanmer to ¼ inch thick
Sea salt and freshly cracked pepper, to taste
½ cup sour cream (full fat)
2-3 Tbsp vegetable oil
Equipment:
plastic wrap
bowl
whisk
frying pan
paper towels
aluminum foil
Cooking instruction summary:
Make the crispy pork cutlets by pounding the boneless pork chops between plastic wrap with a meat hammer to inch thickness. Cut small slits around the edges of the cutlets to prevent them from curling. Mix the flour together 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 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 line 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 pan 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 mixture thickens (do not let 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!
Step by step:
1. Make the crispy pork cutlets by pounding the boneless pork chops between plastic wrap with a meat hammer to inch thickness.
2. Cut small slits around the edges of the cutlets to prevent them from curling.
3. Mix the flour together with sea salt and freshly cracked pepper, to taste in a shallow bowl; mix well.
4. Whisk the eggs together in a second shallow bowl until well combined.
5. Combine the panko crumbs with paprika in a third bowl; mix well.
6. Heat the oil in a large skillet over medium high heat.
7. Dredge the cutlets first in the seasoned flour, then dip in the egg mixture, and then into the panko mixture.
8. Working in batches, cook the cutlets for 4-5 minutes on each side, or until golden brown and cooked through.
9. Remove the cutlets from the skillet onto a paper towel line plate and cover with a tin foil tent.
10. 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 pan to loosen the brown bits.
11. In a small bowl mix the dill into the sour cream.
12. Stir the sour cream mixture into the chicken broth.
13. Heat and stir until mixture thickens (do not let boil or the sauce will curdle).
14. Taste and season with sea salt and freshly cracked black pepper, to taste.
15. Serve the cutlets with the sauce and lemon wedges. Enjoy!
Nutrition Information:
covered percent of daily need
