Swiss Pork Schnitzu (Schnitzel)

Total Time
Prep 20 mins
Cook 15 mins

The article I got this from (in and old magazine at the Doc's office, don't remember which one, I browsed through at least a dozen while waiting) said that this is a typical Swiss dish cooked in many homes for family dinners.

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, salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs and paprika.
  3. Heat the 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

Everyone loved this! Loved the crispiness of the coating on the pork with the creaminess of the sauce. I doubled this so DS could have leftovers for lunch tomorrow while I'm at work, and he is so glad I did!! Thanks for sharing! Made for PRMR tag game.

breezermom December 10, 2013

There was only one complaint "not enough sauce" after reducing to thicken I had half a cup for 4 of us but what we had was delicious and thoroughly enjoyed, thank you Annacia, made for Everyday a Holiday tag game.

I'mPat November 03, 2013

My family loved this! DH couldn't stop eating it! I really love the dill sauce and the lemon is a must for me. Thanks for posting! Made for ZWT 7.

Chef Jean June 23, 2011