DIPPING CUP RECIPES

ORANGE DIPPING SAUCE FOR COCONUT SHRIMP RECIPE | ALLRECIPES

Orange Dipping Sauce for Coconut Shrimp Recipe | Allrecipes image

This is the perfect dipping sauce for coconut shrimp, similar to what is served in many restaurant chains. It would also be great with chicken strips. Add more or or less hot sauce according to taste.

Provided by Valerie Brunmeier

Categories Side Dish Sauces and Condiments Sauces

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 cup

Number Of Ingredients 4

Ingredients

½ cup orange marmalade
¼ cup honey
¼ cup Dijon mustard
4 drops hot pepper sauce (such as Tabasco®), or to taste

Steps:

Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

Nutrition Facts : Calories 71.4 calories, CarbohydrateContent 18.8 g, FiberContent 0.1 g, ProteinContent 0.1 g, SodiumContent 168.6 mg, SugarContent 16.6 g

PORK SCHNITZEL WITH DIPPING SAUCE RECIPE | ALLRECIPES

Pork Schnitzel with Dipping Sauce Recipe | Allrecipes image

A pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in German Heaven!

Provided by EPRUETZ

Categories Main Dishes Pork Pork Chop Recipes Pan Fried

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 (4 ounce) boneless pork chops
¼ cup flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
¾ cup panko bread crumbs
1 teaspoon ground paprika
¼ cup vegetable oil
¾ cup chicken stock
2 teaspoons chopped fresh dill
½ teaspoon salt
½ cup sour cream

Steps:

Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.
Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.
Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Place the pork chops in a warm oven to keep warm.
Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.

Nutrition Facts : Calories 398.4 calories, CarbohydrateContent 22.3 g, CholesterolContent 97.8 mg, FatContent 27.1 g, FiberContent 0.5 g, ProteinContent 20.9 g, SaturatedFatContent 8.4 g, SodiumContent 1164.1 mg, SugarContent 0.7 g

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