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Pork Schnitzel with Dill Sauce

 Pork Schnitzel with Dill Sauce
Schnitzel is one of my husband’s favorites because it reminds him of his German roots. An appealing dish for guests, it’s ready in a jiffy. —Joyce Folker, Paraowan, Utah
6 ServingsPrep: 20 min. Cook: 20 min.


  • 1/2 cup 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 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.
  • In a large skillet, heat oil over medium heat. Add pork in batches;

2 of 2

Pork Schnitzel with Dill Sauce (continued)

Directions (continued)

  • 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; add to 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). Serve with 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