Paprika Pork Schnitzel
Thin-pounded pork cutlets breaded and pan-fried until golden, finished with a quick paprika-sour cream sauce. A weeknight German classic that tastes restaurant-quality in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- ¾ lb pork cutlets, boneless and thin (or pork tenderloin)
- ⅓ cup all-purpose flour
- 2 tbsp sweet paprika
- ½ cup sour cream
- 1 whole egg
- ½ cup chicken broth
Instructions
- 1
Place pork between plastic wrap and pound until 1/4-inch thick. Season all over with salt and black pepper.
- 2
Whisk egg in a shallow bowl. Mix flour with 1 tsp paprika and a pinch of salt in another bowl.
- 3
Coat pork in flour mixture, shake off excess, then dip in egg and coat again in flour.
- 4
Heat 3 tbsp oil in a 12-inch skillet over medium-high until it shimmers. Sear pork 2 minutes per side until golden. Transfer to a plate.
- 5
In the same skillet, whisk remaining 1 tbsp paprika, sour cream, and broth into the drippings over medium heat until smooth, 2 minutes.
- 6
Return pork to the skillet and coat in sauce. Serve immediately with egg noodles or a simple salad.
Tools you’ll need
- meat mallet or rolling pin
- 12-inch stainless steel or nonstick skillet
- two shallow bowls
- whisk
- tongs
- paper towels
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