There is way too much debate to say exactly where “schnitzel” originated, but one thing is certain, never, never call this dish schnitzel in Austria or Germany. Schnitzel is protected by law and must be made of veal.

Serves  4

4 boneless pork chops, ½ inch/1cm thick
¼ cup/59ml/40g white rice flour
1 teaspoon/5ml/6g sea salt
¼ teaspoon/1ml/1g freshly ground black pepper
1 egg, beaten
2 tablespoon/30ml rice milk
¾ cup/177ml/139g fine dry rice crumbs
1 teaspoon/5ml/2g paprika
3 tablespoon/45ml canola oil
¾ cup/185ml chicken stock
2 teaspoons/10ml/2g chopped fresh dill
½ teaspoon/2ml/3g salt
½ cup/125ml/120g vegan sour cream

Pound the pork  into ¼  inch/6mm thickness. Cut small slits around the edges of the cutlets to prevent curling. Set out 3 dishes. One with a mixture of the flour, salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the rice crumbs and paprika. Heat the oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of rice crumbs. Sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet. Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock on medium heat for 4-5 minutes. The sauce should thicken slightly.

Serve with pan roasted potatoes and vegetable