Pork Schnitzel

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.

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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!

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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.

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I love this. I spent three years in Germany and I love schnitzel. The sauce is outstanding. I made this according to the recipe, but have a hard time finding pork cutlets. I have a butcher that has pre-breaded pork cutlets or veal cutlets (1/3 veal, 2/3rd pork). It saves a ton of time and they work great with the cooking method and the sauce, but require a little extra cooking time (about 4-5 minutes per side). Absolutely a keeper recipe, thanks!

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I got my local grocer to fix me (they arent normally in the meat cases) some pork cutlets just so I could make this recipe. They reminded me so much of the ones I order at our local German Bar & Pub. Very, very good!!! I didnt change anything in the recipe since I had never made schnitzel before and they were perfect just the way they were! I'll be making this again. Thanks for sharing.

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Very, very good recipe. I didn't have pork cutlets, so used thin bone-in chops. The flavor was fantastic. Will have this again. Thnx for posting, Chippy.

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Wow, perfection! Thank you!

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By far the best Schnitzel I have ever fixed. I did I used the japaneese bread crumbs. I think they were called panko. They made them really crispy. Next time I would double the sauce though. It really made the dish.

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I normally make this with soda cracker crumbs. Tried this & really enjoyed it this way. Really liked the flavor of the sauce to put on it.I used pork steak & cut off the fat before pounding.It went very well with buttered noodles & I will definitely make it again.

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This was pretty good. I made a few changes to adjust to my family's taste, but overall it was enjoyable. Thanks Chippy!

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This made a very tasty focal point for our dinner tonight. Came across a great sale on pork cutlets so I went looking for a good recipe. I cooked good size cutlets, per the directions, and then kept them warm in the oven while making the sauce. Before preparing the sauce I sautéd an 8 oz can of sliced mushrooms and then added the chicken broth and other sauce ingredients. I cut some fresh dill, rather than use dried, and probably put in a full teaspoon of it. Even though we only had three cutlets I made the full amount of sauce and we polished it off. Had fresh corn on the cob and buttered egg noodles along with the pork. Lots of dishes but a satisfying meal.

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Wonderful taste and easy to make. We have a German exchange student living with us and he LOVES it! I serve it with a spatzel noodle casserole. Even the leftovers get eaten!

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This was quite tasty and took minutes to whip up. Although tempted, we were careful not to douse the cutlet with more than a few tablespoons of this flavorful sauce in order to maintain the cutlet's crispiness. I used flavored bread crumbs and found the taste of paprika became the dominate spice so I will eliminate it next time around. This is definitely a keeper.

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I had very thin cut pork tenderloin cutlets (about 1/8 inch thick) and have been searching for the perfect recipe and this worked out wonderful! It was so easy; I breaded the pork earlier in the day and served this with cabbage and noodles and fried apples. I used canola oil for frying instead of the shortening. The dill/sour cream sauce was an enjoyed extra and I served it on the side in a small custard dish for dipping. I wasn't sure my families personal preference would care for it but they, to my surprise, highly complimented it. DH even came back a few hours later, looking for the leftovers (and finishing them off) and he's not a big fan of eating the same thing twice in a 2 day period! My 4 y/o cleaned his plate as well. A very nice way to prepare and serve the standard breaded pork chop. Thanks for posting; I'm sure to be making this many times again.

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This is such an easy recipe with simple, on hand, ingredients. I liked the dill weed in the sauce, added more pepper. Instead of sour cream I used whipped 2% cottage cheese. Served with fried Spatzle, brussels sprouts , mashed carrot with turnip Thanks Chippy for a lovely dinner

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This is not something that I would ever order in a restaurant, but it is good, simple, comfort food. The recipe is very easy to prepare and has a great flavor. I used boneless loin chops which I sliced in half (to make very thin) before pounding with my meat mallet. I also omitted the dill from the sauce. It would have been good served with mashed potatoes or buttered noodles, but we chose only fresh green beans tossed with a bit of onion and bacon as a side. It was a very wholesome meal.

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I have tried to make schnitzel several times and this is the best one yet. I didn't make the gravy, but I am sure it would have been good.

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it's still not restaurant quality and i wasn't crazy about the sauce.

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Schnitzel - riffic! Due to allergy restrictions, We coat the cutlets in cornflake cereal crumbs rather than bread; bake them in the oven rather than frying and double the gravy. True restaurant quality!

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Pork is the way to go. Better flavor. I have been working with a similar recipe. I have to try making your sauce with the broth. It sounds delicious. I have been using McCormick's hunter sauce. It is a near match to what I experienced while in Germany. The hunter sauce mix already has dried mushrooms in it but I couldn't resist adding more. I used sliced mushrooms in a jar.

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