Pork Schnitzel With Buttermilk Ranch Sauce

• 1/4 cup nonfat sour cream
• 1 tablespoon dill, chopped
• 2 tablespoons low-fat buttermilk
• 5/8 teaspoon kosher salt, divided
• 3/4 teaspoon fresh ground black pepper, divided
• 1/4 cup nonfat milk
• 1 large egg, lightly beaten
• 3/4 cup dry breadcrumbs
• 2 tablespoons fresh flat-leaf parsley, chopped
• 1/2 teaspoon garlic powder
• 4 center-cut pork chops, trimmed and pounded to 1/8-inch thickness (boneless)
• 2 tablespoons olive oil

1. Combine sour cream, dill, buttermilk, 1/8 teaspoons salt, and 1/4 teaspoons pepper in a bowl; set aside.
2. Combine milk and egg in a dish; stir with a whisk. Combine breadcrumbs, parsley, garlic powder, and remaining 1/2 teaspoons pepper in another dish. Dip pork in milk mixture; sprinkle with remaining 1/2 teaspoons salt. Dredge pork in breadcrumb mixture.
3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoons oil to pan; swirl to coat. Place 2 pork chops in pan. Cook 3 minutes on each side or until done. Repeat procedure with remaining 1 tablespoons oil and remaining 2 pork chops. Serve with sauce.

nonfat sour cream, dill, lowfat buttermilk, kosher salt, fresh ground black pepper, nonfat milk, egg, breadcrumbs, parsley, garlic powder, center, olive oil

Taken from www.food.com/recipe/pork-schnitzel-with-buttermilk-ranch-sauce-501422 (may not work)