Pork Schnitzel with Creamy Dill Sauce

Try out this super quick and easy dish perfect for a summer weeknight dinner on the back porch!


Servings: 4

Prep: 10 minutes

Cook: 10 minutes


Pork Schnitzel with Creamy Dill Sauce

Ingredients

¼ cup light sour cream (lactose-free for low-FODMAP)

2 tablespoons chopped fresh dill, plus more for garnish

4 boneless pork loin chops

2 tablespoons all-purpose flour

1 large egg

1 cup gluten-free panko breadcrumbs

¼ cup olive oil

4 lemon wedges

1 lb fresh green beans, trimmed

Salt and pepper to taste



Instructions

  1. Combine sour cream, dill, and a pinch of salt and pepper in a small bowl. Set aside.

  2. Using a meat mallet or a small heavy saucepan, pound each pork chop between pieces of plastic wrap to an even 1/4-inch thickness. Sprinkle the pork with salt and pepper.

  3. Place flour in a shallow dish. Lightly beat egg in another shallow dish. Add panko to a third shallow dish. Dredge the pork in the flour, shaking off any excess. Dip in the egg, then dredge in the panko, pressing to adhere.

  4. Heat oil in a large skillet over medium heat. Cook the pork, flipping once, until golden and crispy and an instant-read thermometer inserted in the thickest part registers 145°F, 4 to 6 minutes.

  5. While the pork is cooking, steam the green beans according to package instructions or in the microwave.

  6. Serve garnished with additional fresh dill and slices of lemon.


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