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Schnitzel with Sauce


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  • 4 boneless pork chops
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg, beaten
  • 2 tablespoons milk
  • 1 cup panko bread crumbs
  • 1 teaspoon ground paprika
  • 1/4 cup vegetable oil
  • 3/4 cup chicken stock
  • 2 teaspoons chopped fresh dill
  • 1/2 cup sour cream


Adapted from


Step 1

Place the pork chops between two sheets of wax paper and pound to around 1/8 inch thick. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.

Combine the flour, salt, and pepper in a shallow bowl. Whisk the egg and milk together in another shallow bowl until well blended, then mix the panko bread crumbs and paprika together in a third shallow 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 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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