Total Time
Prep 30 mins
Cook 15 mins

I love to eat out and I think that this is even better than the schnitzel we can get at our local German restaurant. I found the recipe on the RecipeSource web site.

Ingredients Nutrition


  1. Pound pork to 1/4 to 1/8" thick.
  2. Mix 1st amount of flour with seasoned salt& pepper.
  3. Mix egg and milk.
  4. Mix the bread crumbs and paprika.
  5. Coat meat with flour, then dip in egg mixture and then the bread crumb mixture.
  6. Allow to set on a wire rack for 10 mins.
  7. Brown quickly on both sides in shortening in a large skillet.
  8. (about 2 to 3 mins per side) Remove from pan and keep warm.
  9. Pour broth into skillet, scraping to loosen crusty drippings.
  10. Blend the flour and dillweed into the sour cream.
  11. Stir mixture into the broth.
  12. Cook and stir until mixture is thickened; do not boil.
  13. Serve with pork.
Most Helpful

This is the BEST recipe for pork sschitzel ever! I have been making it for a long time...not sure where it originated from but great none the less! I f you go tno schnitzel, them pound boneless pork....same thing really.

lkulferst January 25, 2012

I made this for dinner tonight to accompany spaetzel. My family (and I of course) devoured it, scraping every last lick of the sauce off the plate. I did change up the recipe a bit. I used very thin cut turkey cutlets instead of pork (simply because it's all I had), substituted heavy cream for sour cream (due to DH's food aversion) and omitted the dill (another of DH's aversions). The "turkey" schnitzel turned out moist, tender, crispy on the outside and seasoned just right. And the sauce--oh the decadent, velvety sauce--was wonderful over the schnitzel as well as the spaetzel. It was truly a rich and flavorful German Sunday dinner. Thanks for sharing this recipe! Yum!

MarthaStewartWanabe August 07, 2011

Hey Chippy! Thanks so much for posting this recipe. The store didn't have pork cutlets so I used boneless thin pork chops, no salt chicken broth and corn flake crumbs since I was out of bread crumbs. A winner that I'll be making again soon.

Chattes June 21, 2011