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Pork Schnitzel with Dill Sauce

 Pork Schnitzel with Dill Sauce
My husband is of German descent, and this is one of his favorite meals. I like to serve it with mashed potatoes and cinnamon applesauce. This is an attractive dish to serve to company.
6 ServingsPrep: 20 min. Cook: 20 min.


  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1/4 cup 2% milk
  • 1-1/2 cups dry bread crumbs
  • 2 teaspoons paprika
  • 6 pork sirloin cutlets (4 ounces each)
  • 6 tablespoons canola oil
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1-1/2 cups chicken broth, divided
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon dill weed


  • In a shallow bowl, mix flour, seasoned salt and pepper. In a second
  • shallow bowl, whisk eggs and milk until blended. In a third bowl,
  • mix bread crumbs and paprika.
  • Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip
  • cutlets in flour mixture to coat both sides; shake off excess. Dip
  • in egg mixture, then in crumb mixture, patting to help coating
  • adhere.

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Pork Schnitzel with Dill Sauce (continued)

Directions (continued)

  • In a large skillet, heat oil over medium heat. Add pork in batches;
  • cook 2-3 minutes on each side or until golden brown. Remove to a
  • serving plate; keep warm. Wipe skillet clean if necessary.
  • In a small bowl, whisk flour and broth until smooth; stir into same
  • skillet. Bring to a boil, stirring constantly; cook and stir 2
  • minutes or until thickened.
  • Reduce heat to low. Stir in sour cream and dill; heat through (do not
  • boil). Spoon over pork. Yield: 6 servings.
Nutritional Facts: 1 serving equals 451 calories, 24 g fat (8 g saturated fat), 115 mg cholesterol, 739 mg sodium, 23 g carbohydrate, 1 g fiber, 31 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer