Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve with baby carrots and peas.

Christine Burns Rudalevige
Recipe by Cooking Light May 2013

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Credit: Brian Woodcock; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
14 mins
total:
24 mins
Yield:
Serves 4 (serving size: 1 schnitzel and 1 1/2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine sour cream, dill, buttermilk, 1/8 teaspoon salt, and 1/4 teaspoon pepper in a bowl; set aside.

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  • Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoon pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoon salt. Dredge pork in breadcrumb mixture.

  • Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoon olive oil and remaining 2 pork chops. Serve with sauce.

Nutrition Facts

329 calories; fat 15.2g; saturated fat 3.6g; mono fat 7.5g; poly fat 1.6g; protein 27.4g; carbohydrates 19.3g; fiber 1g; cholesterol 115mg; iron 1.1mg; sodium 540mg; calcium 80mg.
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