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   PID: Synchronet 3.21a-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
   TID: SBBSecho 3.30-Win32 master/b113dcfdb Oct 11 2025 MSC 1944   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pork Schnitzel w/Dill Sauce   
    Categories: Pork, Herbs, Breads, Dairy   
         Yield: 6 servings   
       
       1/2 c  A-P flour   
         2 ts Seasoned salt   
       1/2 ts Pepper   
         2 lg Eggs   
       1/4 c  Milk   
     1 1/2 c  Dry bread crumbs   
         2 ts Paprika   
         6    (4 oz ea) pork sirloin   
              - cutlets   
         6 tb Oil   
      
   MMMMM-------------------------DILL SAUCE------------------------------   
         2 tb A-P flour   
     1 1/2 c  Chicken broth   
         1 c  Sour cream   
       1/2 ts Dill weed   
       
     In a shallow bowl, mix flour, seasoned salt and pepper.   
     In a second shallow bowl, whisk eggs and milk until   
     blended. In a third bowl, mix bread crumbs and paprika.   
        
     Pound pork cutlets with a meat mallet to 1/4" thickness.   
     Dip cutlets in flour mixture to coat both sides; shake   
     off excess. Dip in egg mixture, then in crumb mixture,   
     patting to help coating adhere.   
        
     In a large skillet, heat oil over medium heat. Add pork   
     in batches; cook 2-3 minutes on each side or until   
     golden brown. Remove to a serving plate; keep warm. Wipe   
     skillet clean if necessary.   
        
     In a small bowl, whisk flour and broth until smooth; add   
     to same skillet. Bring to a boil, stirring constantly;   
     cook and stir 2 minutes or until thickened.   
        
     Reduce heat to low. Stir in sour cream and dill; heat   
     through (do not boil). Serve with pork.   
        
     Joyce Folker, Paraowan, Utah   
        
     Makes: 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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