Pork Schnitzel with Dill Sauce

Name: Pork Schnitzel with Dill Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Cuisine: German Dinner Recipes, German Recipes
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; 1 cup sour cream; 1/2 teaspoon dill weed

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

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
1 cup 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.

Nutrition Facts

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

Reviews

Click stars to rate

Average Rating:

JLS08

Oct 22, 2019

Excellent!
Barbara

May 20, 2019

Will redo the stars rating once I have made it. Reading through recipe I noticed that the 1 1/2 cups chicken broth is divided. Found instruction to whisk it with flour, however cannot find the other use for it. None of the other reviews mentioned this. Please clarify.
Suzanne

Mar 7, 2019

I have a love of German food from my mother’s family and from having lived in Germany for five years in the 1980s. In Germany schnitzel is usually made with veal, but I use pork. My understanding is that authentic schnitzels are fried in lard, but I use mild oil and butter. Panko bread crumbs work the best. Just salt and pepper for seasoning, with lemon squeezed over top when serving. Great sandwich with dill pickles!
Deborah

Oct 21, 2018

We're loved this recipe. My 7 year old requested it again today. Recommend!
Josie

Oct 4, 2018

I make this regularly for my husband who is Swiss. I add grated parmesan cheese, onion powder and a little garlic powder to the crumb mixture to make the taste a little more interesting, he likes the left overs for breakfast the next morning. I sometimes pair this recipe with pasta and red sauce, yum!
Naomie

Sep 19, 2017

Have been making versions of this my entire life. Both my parents came from Europe - every person I have made this meal for now puts their own spin on this. Fantastci basic recipe to play with.
Sandra

Sep 2, 2017

The wiener schnitzel was amazing. but the sauce was totally disgusting. Inedible and threw it away. Find another recipe for the sauce. This one tasted like warm thickened sour cream. Yuk!! Husband born in Germany and his mother came here with him when she was in her late 20's. It is like she used to make. Very flavorful and attractive. Cooks really fast.
shannondobos

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!
bjsilve0

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.
cherylltalbot

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.