Total Time
Prep 0 mins
Cook 10 mins

This is from Simply Recipes (in my opinion the best food blog out there!) by Elise Bauer.

Ingredients Nutrition


  1. Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
  2. Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
  3. Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
  4. Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
  5. Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
  6. Serve the cutlets with the sauce, and lemon slices if you like.
Most Helpful

Since I've been touring the German/Benelux region for ZWT #6, I've got the urge for foreign language improvement. How's this: Das schmeckt wunderbar. Now, what about this: Wirklich tolle. Okay, let's move on. Wo finde ich einen Drogendealer. Just making sure you're paying attention!

gailanng May 25, 2010

Followed this recipe as written. Very very good. We really enjoyed the sauce. I used the panko breadcrumbs and really liked the crust it gave the pork. Made for ZWT 6.

susie cooks May 23, 2010

Absolutely perfect schnitzel. Cut the recipe down to two servings. DH likes his dry with lemon only so did not make the sauce. It was so yummy, will be making this again for sure! Made for ZWT #6

Galley Wench May 23, 2010