Lithuanian Schnitzel & White Dill Sauce

Step 1: Cut the bread crust from jewish rye bread slices

Step 2: Crumble the soft part of the bread, put it in a bowl, pour over milk and stir it.

Step 3: Let it soak for 10 minutes.

Step 4: Press milk out of

Step 5: Saving milk

Step 6: Mix ground pork, beef, turkey, 1 egg, pressed bread crumbs, pepper and ¾ teaspoon of salt in one bowl.

Step 7: Whisk the egg with a pinch of salt and 2 tablespoons of milk (that was leftover from bread) in another bowl.

Step 8: Put breadcrumbs in a plate.

Step 9: Preheat some oil over medium heat in a skillet.

Step 10: Take a small handful of ground meat mix, form a thin (~1 cm (0.5 inch) in thickness) schnitzel patty

Step 11: Dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the schnitzel and add to a skillet.

Step 12: Fry on both sides until schnitzel is light brown in color.

Step 13: Prepare the rest of the schnitzels in the same way.

Step 14: After schnitzels are done place them on a plate.

Step 15: Sauce

Step 16: Melt the butter in a skillet over medium heat, add flour and fry until golden in color.

Step 17: Then pour in milk, mix well and heat it up until the sauce thickens a bit.

Step 18: Add sour cream, dill and mix.

Step 19: Dont boil after this point

Step 20: Heat up the sauce while stirring constantly for several minutes until it becomes a little thicker.

Step 21: Season with salt and pepper to taste. Pour the sauce over the schnitzel before serving.