Pork Schnitzel With Dill Sauce

Pork Schnitzel With Dill Sauce Recipe

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Vickie Parks


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.

☆☆☆☆☆ 0 votes
10 Min
15 Min
Pan Fry



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 large
1/4 c
milk, 2% or low-fat
1 1/2 c
plain breadcrumbs
2 tsp
1 tsp
onion powder
6 Tbsp
vegetable oil (for frying)


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


  • 1Flatten pork cutlets to 1/4-inch thickness.
  • 2Combine 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.
  • 3Heat 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.
  • 4Pour 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).
  • 5Pour sauce over pork, and serve hot.

Printable Recipe Card

About Pork Schnitzel With Dill Sauce

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: German
Dietary Needs: Low Carb
Other Tag: Quick & Easy