Pork Schnitzel With Dill Sauce, Classic Riesling, and The Tattooist of Auschwitz

Ingredients

For the Pork Schnitzel:

• 4 boneless pork chops, pounded thin (about 1/4 inch thick)
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 1/2 teaspoon paprika
• 1/4 cup grated Parmesan cheese (optional)
• 1/4 cup vegetable oil or clarified butter, for frying

For the Dill Sauce:

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions

Prepare the Pork Schnitzel:

• Season the pounded pork chops with salt and black pepper on both sides.
• Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with paprika and Parmesan cheese (if using).

Bread the Pork:

• Dredge each pork chop in the flour, shaking off any excess.
• Dip the floured pork chop into the beaten eggs, coating it evenly.
• Finally, press the pork chop into the breadcrumb mixture, ensuring it is fully coated. Set aside on a plate.

Cook the Schnitzel:

• Heat the vegetable oil or clarified butter in a large skillet over medium-high heat.
• Once the oil is hot, add the breaded pork chops, cooking them in batches if necessary to avoid overcrowding the pan.
• Fry the pork chops for 3-4 minutes per side, or until they are golden brown and cooked through. Transfer the schnitzel to a paper towel-lined plate to drain any excess oil.

Make the Dill Sauce:

• In a small bowl, whisk together the sour cream, mayonnaise, chopped dill, lemon juice, and Dijon mustard.
• Season the sauce with salt and black pepper to taste.

Serve:

• Serve the Pork Schnitzel hot, topped with a generous spoonful of the dill sauce.
• Garnish with extra fresh dill or lemon wedges if desired.