In a recent “What’s on the Menu?” segment on Weekend Today in Central York, viewers in Syracuse received a step‑by‑step guide to preparing a hearty fall dinner: pork schnitzel with a tangy dill cream sauce. The cooking demo, filmed at a local kitchen studio, highlighted the simple ingredients and techniques that make this dish both family‑friendly and adaptable for varied dietary preferences.
Ingredients you’ll need
- 2 pork cutlets, butterflied (or substitute with chicken breasts)
- 2 Tbsp all‑purpose flour
- 1/4 tsp seasoned salt
- 1/8 tsp black pepper
- 1 large egg
- 2 Tbsp whole milk (skim works if you prefer)
- 1/4 cup dry breadcrumbs
- 1/4 tsp paprika
- Vegetable oil, enough to cover a heavy pan about a quarter way
- 16 oz sour cream
- 1/4 cup chopped fresh dill
- Zest of 1 lemon
- Juice of 1 lemon
- Salt to taste
- Optional: buttered spaetzle or egg noodles for serving
Cooking directions
1. Flatten each cutlet to a uniform ½‑inch thickness. This ensures even browning and a tender interior.
2. In a shallow dish, combine the flour, seasoned salt, and pepper. In a second shallow bowl, whisk together the egg and milk. In a third dish, mix the breadcrumbs with paprika.
3. Dredge each cutlet first in the flour mixture, then dip it into the egg‑milk blend, and finally coat it with the breadcrumb‑paprika mix. Let the coated pieces rest for five minutes; this helps the crust adhere during frying.
4. Heat a generous amount of vegetable oil in a large skillet over medium‑high heat. When the oil shimmers, add the schnitzels and cook for about two minutes per side, or until golden brown. Watch closely to avoid burning.
5. Remove the schnitzels, sprinkle a pinch of salt, and let them rest on paper towels for two to three minutes to drain excess oil.
6. While the meat rests, whisk together the sour cream, chopped dill, lemon zest, and lemon juice. This bright, creamy sauce balances the richness of the fried cutlets.
7. Plate the schnitzels, drizzle the dill‑lemon sauce over the top, and serve alongside buttered spaetzle or egg noodles for a comforting, autumn‑appropriate meal.
Tips and variations
For leftovers, re‑crisp the schnitzels in a 375°F oven for five minutes. The meat also works well sliced into strips for salads, pizza toppings, or hearty sandwiches. If pork is not your preference, simply substitute chicken breasts and follow the same preparation steps.
Local viewers can catch the full cooking clip on the station’s website, and host Matt Read will appear on NBC3 Sunday mornings at 7 a.m. and 9 a.m. to answer any follow‑up questions.
Why this recipe matters to Syracuse families
As the evenings grow cooler, families look for meals that combine flavor, nutrition, and ease of preparation. This schnitzel offers a crunchy exterior with a juicy interior, while the dill‑lemon sauce adds a fresh, vitamin‑C boost. The recipe’s flexibility—allowing a chicken swap—makes it inclusive for households with differing dietary practices, aligning with the community’s emphasis on family‑centered meals.
Original reporting: CNY Central WSTM (Sinclair) – local — read the source article.
