Pork Schnitzel with Dipping Sauce

Pork Schnitzel with Dipping Sauce

47
EPRUETZ 7

"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!"

Ingredients 40 m {{adjustedServings}} servings 398 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1164 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews 47

  1. 57 Ratings

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ElaineG
3/28/2011

I tried this for supper tonight and it was terrific. The kids even asked for seconds :)

AlexG
5/4/2011

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.

Shoelace
4/4/2011

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!