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Pork Schnitzel with Dill Sauce Recipe

Pork Schnitzel with Dill Sauce Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 20 min. YIELD:6 servings

Ingredients

  • 1/2 cup all-purpose flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper
  • 2 large 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
  • DILL SAUCE:
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups chicken broth, divided
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon dill weed

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.

Reviews for Pork Schnitzel with Dill Sauce

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MY REVIEW
Reviewed Apr. 22, 2015

"This was only ok for us. It wasn't awful, but it was not terribly flavorful. Just a little too bland for our household."

MY REVIEW
Reviewed Feb. 24, 2015

"Was very good & we loved the sauce. It was an added bonus."

MY REVIEW
Reviewed Dec. 29, 2014

"Sour cream dill sauce is a must! I breaded the pork ahead of time and put it on a plate in the fridge. Once company arrived, it cooked up quickly. Wonderful flavor."

MY REVIEW
Reviewed Oct. 23, 2014

"My husband, who travels often to Germany for business, gave this high marks!"

MY REVIEW
Reviewed Oct. 16, 2014

"This was a hit! My family enjoyed it. I'll add chopped onion to the dill sauce next time because I thought it was a little on the bland side."

MY REVIEW
Reviewed Oct. 5, 2014

"Delicious and so much fun to make. The pork was well seasoned and tasty and the sauce went really well with it."

MY REVIEW
Reviewed Sep. 29, 2014

"I used a pork tenderloin whole boneless about 2 1/2 lbs. sliced it about 1/2 inch. Pounded it with back of big frying pan. Went quick and wasn't expensive. I did double recipe . Results were fantastic! Sauce was complimentary. Perfect for entertaining as I breaded everything ahead of time and the fry time was quick! In the recipe box this goes!"

MY REVIEW
Reviewed Sep. 14, 2014

"Easy and company worthy. Delicious!"

MY REVIEW
Reviewed Sep. 8, 2014

"I have made this several times. It is super easy. ! Also the sauce is out of this world !!"

MY REVIEW
Reviewed Sep. 7, 2014

"Delicious and incredibly easy! Instead of pounding the pork, we just got super-thin pork chops from the store. Worked great."

MY REVIEW
Reviewed Sep. 3, 2014 Edited Sep. 24, 2014

"Sure gut essen! I loved the way the sauce came together without added fat. I used a little more dill than suggested. I also used 1 egg and 3 tablespoons pasturized egg whites because I had to use them up. Worked just as well. I also put the coated cutlets (I started with cubed pork that I further pounded) on a rack set into a rimmed cookie sheet and refrigerated them to proof...the topping sticks much better. I deglazed the pan with a little white wine before making the sauce. This is a keeper, and I will certainly make it again. Thank you for posting!"

MY REVIEW
Reviewed Sep. 1, 2014

"Huge hit at our Oktoberfest style dinner! I had a couple of the guests do the pounding of the pork cutlets--they had a lot of fun. Dill sauce was yummy."

MY REVIEW
Reviewed Aug. 13, 2013

"This was absolutely delicious!!! Pork was so tender!"

MY REVIEW
Reviewed Jan. 27, 2013

"Very good recipe. Will definately add this to my dinner list."

MY REVIEW
Reviewed Jan. 7, 2013

"This was a big hit at our house. The pork as very tender and the dill sauce was very yummy. It was pretty simple to make and the ingredients were pretty mush kitchen staples at my house."

MY REVIEW
Reviewed Jan. 3, 2013

"Absolutely fantastic. Took me a while to pound out the cutlets, so I would say closer to 30 minutes than 20, but this was delicious. I fried in coconut oil instead of vegetable oil b/c it's better for you, and it turned out great. Will definitely be making again!"

MY REVIEW
Reviewed Jan. 2, 2013

"This is one of the best meals I have ever cooked. Absolutely delicious!"

MY REVIEW
Reviewed Mar. 27, 2012

"We have made this several times. This time I baked the Schnitzel and it was even better."

MY REVIEW
Reviewed Oct. 26, 2011

"This was fabulous! It was our first time making schnitzel and I was impressed at how well it turned out. My husband and I both think it's one of the best meals we've made! Will for sure make again."

MY REVIEW
Reviewed Oct. 2, 2011

"We liked this very much!"

MY REVIEW
Reviewed May. 11, 2011

"Lots of flavor. I happen to love dill, but for those who don't, it is very mild. Since there are only two of us I cut this recipe in thirds. Perfect!"

MY REVIEW
Reviewed Dec. 29, 2010

"Wow...does this ever make your pork chops moist and tender! My family "LOVED" this. I did revise the gravy/sauce that goes over it due to I'm not big on dill flavor. I just made the sauce without the dill seasoning and it was still yummy. Thanks for sharing this recipe...it's wonderful!"

MY REVIEW
Reviewed Dec. 31, 2009

"I used white wine to deglaze the pan, then added a can of Campbells Cream of Mushroom Soup and a little water. Husband loved it. Did not use chicken broth, sour cream, or the dill weed. Had to improvise. It was delicious!"

MY REVIEW
Reviewed Jul. 12, 2009

"My family is also of German descent and one of the things I really missed after moving away was SCHNITZEL! This is FABULOUS!!! My mom never made the dill sauce before...we normally used ketchup, but the dill sauce was a great addition!"

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer