3 boneless pork chops) pounded with meat hanmer to 1/4 inch thick
1/4 cup flour
Sea salt and freshly cracked pepper to taste
2 eggs beaten
3/4 cup plain panko
1 tsp paprika
2-3 Tbsp vegetable oil
Dill Sauce:
3/4 cup chicken broth
2 tsp fresh dill chopped
1/2 cup sour cream full fat
Sea salt and freshly cracked pepper to taste
Make the crispy pork chops by pounding them between plastic wrap with a meat hammer to 1/4 inch thickness. Cut small slits around the edges of the cutlets to prevent them from curling. Mix the flour together with sea salt and freshly cracked pepper, to taste in a shallow bowl; mix well. Whisk the eggs together in a second shallow bowl until well combined. Combine the panko crumbs with paprika in a third bowl; mix well. Heat the oil in a large skillet over medium high heat. Dredge the chops first in the seasoned flour, then dip in the egg mixture, and then into the panko mixture. Working in batches, cook the chops for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chops from the skillet onto a paper towel line plate and cover with a tin foil tent. Make the dill sauce by adding the chicken broth into the skillet to de-glaze the pan making sure to scrape the bottom of the pan to loosen the brown bits. In a small bowl mix the dill into the sour cream. Stir the sour cream mixture into the chicken broth. Heat and stir until mixture thickens (do not let boil or the sauce will curdle). Taste and season with sea salt and freshly cracked black pepper, to taste. Serve the chops with the sauce and lemon wedges.