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Pork Schnitzel with Sauce

 Pork Schnitzel with Sauce
German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. Whenever I serve it, I'm asked for the recipe.
2 ServingsPrep/Total Time: 25 min.


  • 2 pork cutlets (about 5 ounces each)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon pepper
  • 1 egg
  • 2 tablespoons milk
  • 1/4 cup dry bread crumbs
  • 1/4 teaspoon paprika
  • 1 to 2 tablespoons vegetable oil
  • SAUCE:
  • 2/3 cup chicken broth, divided
  • 1-1/2 teaspoons all-purpose flour
  • 3 tablespoons sour cream
  • 1/8 teaspoon dill weed
  • Salt and pepper to taste


  • Flatten meat to 1/2-in. thickness. In a shallow dish, combine the
  • flour, seasoned salt and pepper. In another shallow bowl, combine
  • egg and milk. Place bread crumbs and paprika in a third shallow
  • dish. Coat meat with flour; dip in egg mixture, then coat with crumb
  • mixture. Let stand for 5 minutes.
  • In a large skillet, cook pork in oil for 2 minutes on each side or
  • until browned. Remove and keep warm. Stir 1/3 cup broth into a
  • skillet, scraping browned bits. In a bowl, combine flour and

2 of 2

Pork Schnitzel with Sauce (continued)

Directions (continued)

  • remaining broth until smooth. Stir into skillet. Bring to a boil;
  • cook and stir for 1-2 minutes or until thickened. Reduce heat; stir
  • in the sour cream, dill, salt and pepper; heat through. Serve with
  • cutlets. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 341 calories, 19 g fat (6 g saturated fat), 157 mg cholesterol, 687 mg sodium, 20 g carbohydrate, 1 g fiber, 21 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer