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

Ingredients

  • 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
  • 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

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.

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.
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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Reviews for Pork Schnitzel with Dill Sauce

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (3)
3 Star
 (0)
2 Star
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1 Star
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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!

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