Pork Schnitzel with Dill Sauce Recipe

4.5 27 29
Pork Schnitzel with Dill Sauce Recipe
Pork Schnitzel with Dill Sauce Recipe photo by Taste of Home
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Pork Schnitzel with Dill Sauce Recipe

Read Reviews
4.5 27 29
Publisher Photo
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. Pop it on buns for a fun handheld option. —Joyce Folker, Paraowan, Utah
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

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

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

Nutritional Facts

1 serving: 451 calories, 24g fat (8g saturated fat), 115mg cholesterol, 739mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 31g protein.

  • 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
  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

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Reviews forPork Schnitzel with Dill Sauce

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shannondobos User ID: 5115022 264427
Reviewed Apr. 7, 2017

"I've tried making pork schnitzel a few times but could never quite find "the" recipe. My search is now over. My family absolutely loved this. The paprika gives the delicious crispy crust a beautiful color. The dill sauce was the perfect compliment. Once the prep work is done this dish is fast, and definitely company worthy!"

MY REVIEW
bjsilve0 User ID: 172187 252987
Reviewed Aug. 21, 2016

"Got this EXACT recipe from the Wisconsin Gas & Electric company Home Economist in the early 1970s . Didn't like it then. Tried this again and still don't like it. This time tossed BOTH copies out."

MY REVIEW
cherylltalbot User ID: 2878779 225244
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
cherylyoung User ID: 5912806 221295
Reviewed Feb. 24, 2015

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

MY REVIEW
murrworm88 User ID: 1697209 216263
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
RLSM User ID: 5781736 21446
Reviewed Oct. 23, 2014

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

MY REVIEW
CatMurphy User ID: 7117971 75776
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
aug2295 User ID: 4631582 15591
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
linsvin User ID: 1584655 46829
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
lfehl User ID: 7384721 23064
Reviewed Sep. 14, 2014

"easy and company worthy. Delicious!"

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