Pork Schnitzel

For Schnitzel

2 - 1/2 in thick boneless pork loin chops

¼ cup flour

½ tsp sweet paprika

¼ tsp dryed thyme

Kosher salt and freshly ground black pepper to taste

1 large egg

¼ cup water

½ cup plain bread crumbs

¼ cup extra-virgin olive oil

2 tbsp butter

For Sauce

2 tbsp sour cream

2 tbsp mayonnaise

1 tbsp finely chopped onion

1 tsp lemon juice

1 ½ tsp prepared horseradish

¾ tsp dryed dill weed

¼ tsp garlic powder

Pepper to taste

For Sauce

Combine the sauce ingredients and mix until smooth. Taste it and adjust spices to your liking. Make this ahead so it has some time to develop its flavors.
Serve at the table with Schnitzel.

Schnitzel

Cut the chops about 1/2 in thick. Lay them flat; cover with plastic wrap or a baggie; pound them to a uniform 1/4 in thick.

Put the flour on a large plate; season with paprika and thyme. Mix with a fork.
Mix the eggs and water with a fork on another large plate. Add the water a little at a time while mixing, keep after it until the egg breaks up completely into a wash.
Lightly dredge all sides of each chop in flour mix; set aside.

Discard the flour; then cover the plate with bread crumbs.
Dredge the chops in egg wash; then into the bread crumbs. Make sure to coat the edges as well as the top and bottom. Add bread crumbs as needed.
Your looking for a nice even coating.

Lay the breaded chops in a single layer on a plate lined with parchment; refrigerate uncovered for 10 Mins to 12 mins allowing the coating to dry out a bit to better adhere to the chops.

Heat oil and butter in large nonstick skillet over medium-high heat. Gently lay the chops into the pan and cook until golden brown and crispy about 4 Mins per side.
Careful not to overcook the chops as they will get tough.

Remove from pan and drain on paper towel.
Serve immediately or keep warm in a low oven.

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Pork Schnitzel