Crispy Pork Schnitzel with Tangy Dipping Sauce

Place pork chops on a flat surface, between two sheets of sturdy plastic (resealable freezer bags work great), and pound them evenly with the flat side of a meat mallet until they're about 1/8-inch thick. Trim excess fat from the edges, and make a few small slits along the edges to prevent curling during cooking.

In one bowl, whisk together flour, 1 teaspoon of salt, and pepper. In another bowl, whisk together milk and egg until fully combined. In a third bowl, mix panko bread crumbs and paprika. Dredge each pork chop individually in the flour mixture, dip it into the egg mixture, allowing any excess to drip off, then coat both sides in the panko mixture. Place the breaded chops on a plate in a single layer. Repeat with the remaining chops.

Preheat your oven to 200°F (95°C).

Heat vegetable oil in a large skillet over medium-high heat. Brown the pork chops, cooking two at a time, until golden brown and cooked through, about 3 to 4 minutes per side. Transfer the cooked chops to the preheated oven to keep warm.

Add chicken stock to the skillet and reduce the heat to low. Scrape up any brown bits from the bottom of the skillet. In a separate bowl, whisk together sour cream, dill, and 1/2 teaspoon of salt. Gradually whisk in about 1/4 cup of the hot stock, then pour the mixture back into the skillet. Stir and cook until the sauce thickens and is heated through, about 5 minutes. Serve this sauce over the pork chops.