Pork Schnitzel with Dill Sauce
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I don’t care what you call it, pork schnitzel or breaded fried pork tenderloin, it is delicious. This Pork Schnitzel with Dill Sauce I served with mashed potatoes and my Roasted Parmesan Asparagus, was perfect!
I have had this recipe photographed and ready to post for literally a year and a half. I have no idea why I have put off posting it. It is one of my favorite meals.
Every time I make it or contemplate posting the recipe I am mentally taken back to my trip to Germany. I was a person who was convinced I never needed to leave the USA. Everything I wanted to see was right here in America. I was wrong!
Maybe one reason I have mentally pushed off posting this is that I’m afraid you won’t love it as much as I do. I can close my eyes and still feel like I’m sitting in that German restaurant drinking and being a typical tourist!
Pork Schnitzel is a super fancy German name for pork tenderloin, which is what we here in America call it! The Germans have a million ways of making a fried tenderloin a million different meals. And maybe I’m just jealous of that!
Pork Schnitzel with Dill Sauce
Give me all the schnitzel! So I’m definitely no expert on the subject but schnitzel is basically any fried breaded meat – so, come on, what’s not to love!
I love to buy a big boneless half loin roast when they are on sale. I can cut my chops as thick or thin as I want and also use part of it for a roast!
So break out those dipping/breading bowls and let’s make a mess in the kitchen!
Let’s fry these in some oil and butter in a hot cast-iron skillet for some good color on that breading. These are also pretty thin so they cook pretty fast!
I serve this with mashed potatoes but fried potatoes would be amazing as well. And fresh asparagus but my creamed spinach! Oh, can you imagine this with creamed spinach and a fried egg, I’m drooling!
Pork Schnitzel with Dill Sauce
Ingredients
- 6 boneless pork cutlets 1/2 inch thick
- 1/2 cup flour
- 2 teaspoons seasoned salt {such as Lawrey's}
- 1/2 teaspoon pepper
- 2 eggs
- 1/4 cup milk
- 1 1/2 cups dry bread crumbs
- 2 teaspoons paprika
- 4 Tablespoons vegetable oil
- 2 Tablespoons butter
Dill Sauce
- 1 1/2 cups chicken broth - divided
- 2 Tablespoons flour
- 1/2 teaspoon dill weed
- 1 cup sour cream
Instructions
- Flatten pork cutlets to 1/4 inch thickness - I like to use a meat tenderizer like this one
- In a shallow bowl, combine the flour, seasoned salt and pepper
- In another shallow bowl, beat eggs and milk
- In another shallow bowl, combine bread crumbs and paprika
- Dip cutlets in flour mixture, then into egg mixture and then coat with crumb mixture
- In a large skillet heat oil and butter, after coating pork cook a few pieces at a time, for 3-4 minutes per side or until meat is no longer pink
- Remove to a platter and keep warm - cover with foil or place in a 200 degree oven
- For sauce, pour 1 cup of broth into skillet, scraping bottom of pan to loosen browned bits
- Combine flour and remaining 1/2 cup of chicken broth until smooth, then stir into skillet
- Bring to a boil
- Cook while stirring for a few minutes or until thickened
- Reduce heat, stir in dill and sour cream, heat through (do not boil)
Nutrition values are estimates, for exact values consult a nutritionist.
Hey, I’m Jent!
Farmwife Feeds is my little space to share farm life and home-cooked recipes, from my soul to yours. These are the recipes I cook that my family eats. And while you’re here, stay awhile and see some of the farm. I share what’s real, muddy boots and all, so what you see is what you get. Read more…
