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pork schnitzel with dill sauce

(4 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is so good! It's a classic dish originating in Austria, but it's popular in Germany and the Bavarian region as well. The pork is so tender and perfectly flavored with the wonderful dill sauce.

(4 ratings)
yield 6 serving(s)
prep time 10 Min
cook time 15 Min
method Pan Fry

Ingredients For pork schnitzel with dill sauce

  • SCHNITZEL:
  • 6
    pork sirloin roast cutlets (each 4 oz, cut 1/2-inch thick)
  • 1/2 c
    all-purpose flour
  • 2 tsp
    seasoning salt
  • 1/2 tsp
    black pepper
  • 2 lg
    eggs
  • 1/4 c
    milk, 2% or low-fat
  • 1 1/2 c
    plain breadcrumbs
  • 2 tsp
    paprika
  • 1 tsp
    onion powder
  • 6 Tbsp
    vegetable oil (for frying)
  • DILL SAUCE:
  • 1 1/2 c
    low-sodium chicken broth, divided
  • 2 Tbsp
    all-purpose flour
  • 1/2 tsp
    dill weed
  • 1 c
    sour cream

How To Make pork schnitzel with dill sauce

  • 1
    Flatten pork cutlets to 1/4-inch thickness.
  • 2
    Combine the flour, seasoned salt and pepper in a shallow bowl. In another bowl, beat eggs and milk. Combine bread crumbs, paprika and onion powder in another bowl. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.
  • 3
    Heat oil in a large skillet. Add coated cutlets, a few pieces at a time, and cook for 3 to 4 minutes per side or until tender. Remove to a serving platter; keep warm.
  • 4
    Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil).
  • 5
    Pour sauce over pork, and serve hot.
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