Pork Schnitzel with Dijon Cream Sauce
Besides being fun to say this schnitzel is Dill-icious! This bun holds crispy breaded chops, sauced in Dijon dill cream. Make this today for a sink-your-teeth-in kind of sandwich.
Pork Schnitzel
PS Seasoning
4
15 minutes
15 minutes
American
Pork
Besides being fun to say this schnitzel is Dill-icious! This bun holds crispy breaded chops, sauced in dill cream. Make this today for a sink-your-teeth-in kind of sandwich.
Ingredients
- 1 Lb Boneless Pork Chops- 4Oz Pieces
- 2 t Multi Tool Ultimate Blend
- 1 C Flour
- 2 Eggs
- 1 T Milk
- 2 C Breadcrumbs
- 2 T Dried Parsley
- 1/2 C Olive Oil
- 1 C Heavy Cream
- 3 T Dijon Mustard
- 1 t Dill Weed
- 1/4 C Sour Cream
- TT Salt and Pepper
- 1 C Arugula
- 1/2 Red Onion- Julienned
- 4 Brioche Buns
Directions
- To start the sauce reduction, combine the cream, mustard, dill and sour cream in a small saucepan and start on low heat. Bring to a simmer then adjust heat to keep it reducing at a very low simmer. Reduce until desired thickness.
- Using a meat tenderizer, pound out the pork chops until a ¼” thickness.
- Prepare the breading. Place the flour on a rimmed plate. In a shallow bowl, whip the eggs and the 1 TB of milk. And finally in another shallow bowl, combine the breadcrumbs and parsley.
- Season the pounded pork chops with Multi tool.
- To bread, dredge the pork in flour, then coat in egg wash, then finally dip into the breadcrumbs. Flip to make sure the chop is well breaded.
- In a medium sauté pan, heat the oil over medium/high heat. Pan fry the schnitzel on each side for 3-4 minutes or until well browned.
- Set aside for sandwiches.
- Toast the buns if desired and make the sandwiches.
- Arugula and onion on the bottom followed by the schnitzel and topped with the sauce.
- Enjoy!
