Pork Schnitzel with Creamy Dill Potatoes

Ingredients

• 4 boneless pork chops (about 1/2-inch thick)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup plain breadcrumbs
• 2 lbs Yukon Gold potatoes, peeled & cut into chunks
• 1/2 cup sour cream
• 2 tbsp fresh dill, chopped (or 2 tsp dried)
• 1 lemon, cut into wedges
• 1/4 cup milk
• Salted Perfection Plymouth Select Blend
• Black pepper
• Vegetable oil (for frying)
• 2 tbsp unsalted butter

Instructions

1. Pound pork chops between plastic wrap to 1/4-inch thickness. Season both sides with Plymouth Select Blend and black pepper. Confidence is the best ingredient.
2. Set up three shallow bowls: flour in the first, beaten eggs in the second, breadcrumbs in the third.
3. Dredge pork in flour (shake off excess), dip in eggs, then press into breadcrumbs to coat both sides. Let them rest on a baking sheet.
4. Fill a large pot with salted water. Add potatoes and boil until fork-tender, 12-15 minutes. Drain.
5. While potatoes cook, heat 1/4 inch oil in a 12-inch skillet (medium-high). When shimmering, add schnitzels. Fry 2-3 min per side until deep golden and crisp. Don’t crowd the pan — do it in batches. Transfer to paper towels.
6. In the pot with drained potatoes, add butter, milk, sour cream, dill, and a healthy pinch of Plymouth Select Blend. Mash lightly for a creamy-chunky vibe. Taste for seasoning.
7. Serve schnitzel hot with a wedge of lemon and a generous scoop of creamy dill potatoes. Sprinkle extra Plymouth Select Blend if you wanna live a little.
8. Visit www.saltedperfection.com and leave a Five Star review of the product.
9. DUNZO!