A pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in German Heaven!

Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.

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  • Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.

  • Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Place the pork chops in a warm oven to keep warm.

  • Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.

Nutrition Facts

398 calories; protein 20.9g; carbohydrates 22.3g; fat 27.1g; cholesterol 97.8mg; sodium 1164.1mg. Full Nutrition
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Reviews (100)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/28/2011
I tried this for supper tonight and it was terrific. The kids even asked for seconds :) Read More
(31)

Most helpful critical review

Rating: 1 stars
03/31/2011
Pork is my favorite... But this didn't do my chops any justice. It's basically pork cutlets with a flavorless cream sauce. Read More
(5)
124 Ratings
  • 5 star values: 78
  • 4 star values: 35
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
03/28/2011
I tried this for supper tonight and it was terrific. The kids even asked for seconds :) Read More
(31)
Rating: 5 stars
05/04/2011
I know of Schnitzel and this is a lovely recipe but my family have always uses pork steak which comes from the shoulder blade area and it is much nicer for this dish than the chop. We always ask the butcher to butterfly the steak and then we bash it. Much less work if the butcher cuts it open for us. Just love Schnitzel. Read More
(27)
Rating: 4 stars
04/04/2011
My husband and I have lived in Germany before...we enjoyed this recipe! Pork Schnitzel is, for the most part, pork cutlets! narf! We liked the sauce too...Ill use less salt next time though. Thanks for sharing! Read More
(22)
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Rating: 4 stars
03/16/2012
For the most part, we really enjoyed this dish. The dipping sauce wasn't exactly what we were hoping, but it did taste good. I had to add a slurry of about 1 tsp cornstarch with 1 Tbs of water to the sauce to get it to thicken and we all thought it could benefit from a squeeze of lemon juice. The pork was almost perfect as written, except I think next time (and there WILL be a next time!) I will season the pork itself with the salt and pepper instead of adding it to the flour. Additionally, the paprika all sifted down through the panko crumbs, making the last piece of pork end up with the majority of the paprika on it, so next time I'll add the paprika to the flour instead. Read More
(15)
Rating: 5 stars
12/04/2013
My family loves this. Its just like how I always made it. My grandmother's recipe called for regular seasoned bread crumbs but I changed it to panko. I was searching for a variation of schnitzel when I saw this and was surprised its just like mine. I usually use dill seeds for the sauce because I never have fresh dill and I use more paprika cause I love it. We never use the sauce for dipping we just pour it right on top of the pork and noodles or dumplings. Read More
(12)
Rating: 5 stars
08/20/2011
Very Nice recipe. Def did my chops some good.. Instead of doing the dipping sauce I did a ru in my pan after frying the chops and made a gravy with a 50/50 milk and the chicken broth and whipped up some mashed potatoes and my kids and I were pleased. The only thing I did different was instead of going with the salt/pepper in the flour I shook it over them before turning in the pan. The one star review below should try it again... U did something wrong. Read More
(10)
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Rating: 5 stars
11/06/2013
I just realized that I made this recipe but I used chicken. Just so you know, it was marvelous, and great the next day in a chicken parm sub. I did not use dill in the sauce, since I don't like dill. Read More
(8)
Rating: 5 stars
12/01/2013
Absolutely delicious. I love schnitzel but had never made it before. Hubby even said "you will make this again". The sauce I kicked up a notch with some Cajun seasoning. Read More
(7)
Rating: 5 stars
05/20/2012
Delicious! I didn' have sour cream so, I just made a pan gravy then added a package of pork gravy mix to my pan gravy and it was a huge hit. Since then, I have continued to add a package of gravy mix to my pan gravy because it adds alot of flavor and doubles the amount of gravy. Read More
(7)
Rating: 1 stars
03/31/2011
Pork is my favorite... But this didn't do my chops any justice. It's basically pork cutlets with a flavorless cream sauce. Read More
(5)
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