Panko Pork Schnitzel with Dill Cream Sauce

Super crispy-crunchy pork with a thick, creamy dill sauce.  What's not to love?

Ingredients:
1 lb pork tenderloin, cut into four chunks
1/2 cup flour
1/2 tsp pepper (fresh ground if possible)
2 eggs
1/4 cup milk
1 1/2 cups panko bread crumbs
2 tablespoons vegetable oil (you can use olive oil, but it may result in an odd flavor)
Sauce (note: I recommend pre-measuring all these ingredients)
1 cup chicken broth
1/2 cup chicken broth
2 tablespoon flour
2 tablespoons dried dill weed
1 cup sour cream

Directions
Lay the pork chunks between two pieces of wax paper and pound them flat (about 1/2 an inch thick) with either a meat mallet or a heavy can (crushed tomatoes work well).  Set aside.

In a medium bowl, combine flour and pepper.  In another bowl, beat eggs and milk.  Lay out panko on a large plate.

Coat pork in flour, then dip in eggs, and then coat in panko.  Repeat until all tenderloins are done.  Make sure the panko isn't moist: you should have enough on there that the top layer is dry.

Heat oil in a large skillet over medium high.  Wait until the pan is hot before adding in the pork (add the pork too soon and the panko will suck up the oil.  Not totally undesirable, but greasier than I like)  Cook about five minutes on each side, or until the breading is golden brown.  Pull out and set on a clean plate.

Reduce heat to medium and add in 1 cup chicken broth, stirring the mix to get up any crumbly bits up in the mix.  Gravy, baby.  In a small bowl, mix the 2 tablespoons flour with the remaining 1/2 cup chicken broth until all the lumps are gone, then add to the pan.  Cook until the mixture is browned and thickened to about the consistency of gravy.  Add in dill and sour cream and cook until warmed.

Serve pork and add sauce just before serving to retain maximum crunchiness!