Pork Schnitzel with Creamy Paprika Sauce
Prep Time
Serves
Cooking Mode
1⅓ pounds thin-cut boneless top loin pork chopssalt and freshly ground pepper
2 Compliments eggs, well beaten
⅓ cup Plain Bread Crumbs
3 tbsp Compliments butter
1½ tbsp smoked or regular paprika
1 cup Compliments Beef Broth
2 tbsp Lucerne® Sour Cream
1⅓ pounds thin-cut boneless top loin pork chopssalt and freshly ground pepper
2 Compliments eggs, well beaten
⅓ cup Plain Bread Crumbs
3 tbsp Compliments butter
1½ tbsp smoked or regular paprika
1 cup Compliments Beef Broth
2 tbsp Lucerne® Sour Cream
Directions
1Season pork to taste with salt and pepper.
2Dip chops, one at a time, into eggs and then into breadcrumbs, coating all sides completely.
3Melt 2 tablespoons butter in a 12-inch nonstick frying pan over medium high heat.
4Add chops and cook until undersides are golden brown, 3-4 minutes.
5Turn chops over and cook until other sides are browned and pork is just barely pink in center (cut to test), about 3 more minutes.
6Transfer pork to a platter and keep warm.
7Add remaining butter and paprika to pan. Whisk constantly over high heat until mixture bubbles and smells fragrant, 30 seconds to 1 minute.
8Add broth, bring to a boil, and whisk often until mixture is reduced to 1/2 cup, 3-4 minutes.
9Remove from heat and whisk in sour cream.
10Transfer chops to serving plates and offer sauce to add taste.
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Personal Note
Personal Note