Pork Schnitzel with Dill Sauce Recipe
Pork Schnitzel with Dill Sauce Recipe photo by Taste of Home

Pork Schnitzel with Dill Sauce Recipe

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


  • 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

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.


  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.
Originally published as Pork Schnitzel in Country Pork 1996, p51

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.

This recipe pairs well with a medium white wine.

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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!

Reviewed Sep. 14, 2014

Easy and company worthy. Delicious!

Reviewed Sep. 8, 2014

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

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.

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!

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