Pork Schnitzel With Dill Sauce Recipes

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PORK SCHNITZEL WITH DILL SAUCE



Pork Schnitzel with Dill Sauce image

Schnitzel is one of my husband's favorites because it reminds him of his German roots. An appealing dish for guests, it's ready in a jiffy. Pop it on buns for a fun handheld option. -Joyce Folker, Paraowan, Utah

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

1/2 cup all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon pepper
2 large eggs
1/4 cup 2% milk
1-1/2 cups dry bread crumbs
2 teaspoons paprika
6 pork sirloin cutlets (4 ounces each)
6 tablespoons canola oil
DILL SAUCE:
2 tablespoons all-purpose flour
1-1/2 cups chicken broth
1 cup sour cream
1/2 teaspoon dill weed

Steps:

  • In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika., Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere., In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown. Remove to a serving plate; keep warm. Wipe skillet clean if necessary., In a small bowl, whisk flour and broth until smooth; add to same skillet. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened., Reduce heat to low. Stir in sour cream and dill; heat through (do not boil). Serve with pork.

Nutrition Facts : Calories 451 calories, Fat 24g fat (8g saturated fat), Cholesterol 115mg cholesterol, Sodium 739mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.

PORK SCHNITZEL WITH DILL SAUCE



Pork Schnitzel With Dill Sauce image

Make and share this Pork Schnitzel With Dill Sauce recipe from Food.com.

Provided by Northwestgal

Categories     Pork

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

6 pork sirloin roast, cutlets (each 4 ounces and 1/2 inch thick)
1/2 cup all-purpose flour
2 teaspoons seasoning salt
1/2 teaspoon pepper
2 eggs
1/4 cup 2% low-fat milk
1 1/2 cups dry breadcrumbs
2 teaspoons paprika
6 tablespoons vegetable oil (for frying)
1 1/2 cups chicken broth, divided
2 tablespoons all-purpose flour
1/2 teaspoon dill weed
1 cup sour cream

Steps:

  • Flatten pork cutlets to 1/4-inch thickness.
  • Combine the flour, seasoned salt and pepper in a shallow bowl. In another bowl, beat eggs and milk. Combine bread crumbs and paprika in another bowl. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.
  • Heat oil in a large skillet. Add coated cutlets, a few pieces at a time, and cook for 3 to 4 minutes per side or until tender. Remove to a serving platter; keep warm.
  • Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil).
  • Pour sauce over pork.

PORK SCHNITZEL WITH DILL SAUCE



Pork Schnitzel with Dill Sauce image

A tender pork tenderloin fried crispy with a delicious cream sauce.

Provided by Jent

Number Of Ingredients 14

6 boneless pork cutlets (1/2 inch thick)
1/2 cup flour
2 teaspoons seasoned salt {such as Lawrey's}
1/2 teaspoon pepper
2 eggs
1/4 cup milk
1 1/2 cups dry bread crumbs
2 teaspoons paprika
4 Tablespoons vegetable oil
2 Tablespoons butter
1 1/2 cups chicken broth - divided
2 Tablespoons flour
1/2 teaspoon dill weed
1 cup sour cream

Steps:

  • Flatten pork cutlets to 1/4 inch thickness - I like to use a meat tenderizer like this one
  • In a shallow bowl, combine the flour, seasoned salt and pepper
  • In another shallow bowl, beat eggs and milk
  • In another shallow bowl, combine bread crumbs and paprika
  • Dip cutlets in flour mixture, then into egg mixture and then coat with crumb mixture
  • In a large skillet heat oil and butter, after coating pork cook a few pieces at a time, for 3-4 minutes per side or until meat is no longer pink
  • Remove to a platter and keep warm - cover with foil or place in a 200 degree oven
  • For sauce, pour 1 cup of broth into skillet, scraping bottom of pan to loosen browned bits
  • Combine flour and remaining 1/2 cup of chicken broth until smooth, then stir into skillet
  • Bring to a boil
  • Cook while stirring for a few minutes or until thickened
  • Reduce heat, stir in dill and sour cream, heat through (do not boil)

PORK SCHNITZEL WITH CREAMY DILL SAUCE



Pork Schnitzel with Creamy Dill Sauce image

Pounding pork chops before breading and pan-frying is the signature method to getting crisp yet tender German schnitzel. Using an air fryer works well too and cuts back on calories.

Provided by Hilary Meyer

Categories     Healthy Pork Loin Recipes

Time 20m

Number Of Ingredients 12

¼ cup sour cream
2 tablespoons dill pickle relish
2 tablespoons chopped fresh dill, plus more for garnish
4 boneless pork loin chops (about 1 pound), trimmed
1 teaspoon garlic powder
¼ teaspoon salt
2 tablespoons all-purpose flour
1 large egg
1 cup panko breadcrumbs
¼ cup extra-virgin olive oil
⅛ teaspoon ground pepper
4 lemon wedges

Steps:

  • Combine sour cream, relish and dill in a small bowl. Set aside.
  • Using a meat mallet or a small heavy saucepan, pound each pork chop between pieces of plastic wrap to an even 1/4-inch thickness. Sprinkle the pork with garlic powder and salt.
  • Place flour in a shallow dish. Lightly beat egg in another shallow dish. Add panko to a third shallow dish. Dredge the pork in the flour, shaking off any excess. Dip in the egg, then dredge in the panko, pressing to adhere.
  • Heat oil in a large skillet over medium heat. Working in batches if necessary, cook the pork, flipping once, until golden and crispy and an instant-read thermometer inserted in the thickest part registers 145°F, 4 to 6 minutes. (Alternatively, use an air fryer: Coat the basket with cooking spray. Place the pork in a single layer in the basket. Cook, in batches if necessary, at 360°F until an instant-read thermometer inserted in the center registers 145°, about 10 minutes. If preparing in batches, cooking time for the second batch may be shorter.)
  • Sprinkle the pork with pepper. Garnish with additional chopped dill, if desired, and serve with the reserved sauce and lemon wedges.

Nutrition Facts : Calories 363 calories, Carbohydrate 15 g, Cholesterol 114 mg, Fat 23 g, Fiber 1 g, Protein 23 g, SaturatedFat 5 g, Sodium 387 mg, Sugar 1 g

PORK SCHNITZEL WITH DIPPING SAUCE



Pork Schnitzel with Dipping Sauce image

A pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in German Heaven!

Provided by EPRUETZ

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 40m

Yield 4

Number Of Ingredients 13

4 (4 ounce) boneless pork chops
¼ cup flour
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
¾ cup panko bread crumbs
1 teaspoon ground paprika
¼ cup vegetable oil
¾ cup chicken stock
2 teaspoons chopped fresh dill
½ teaspoon salt
½ cup sour cream

Steps:

  • Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. 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, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third 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, 1/2 teaspoon salt, 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.

Nutrition Facts : Calories 398.4 calories, Carbohydrate 22.3 g, Cholesterol 97.8 mg, Fat 27.1 g, Fiber 0.5 g, Protein 20.9 g, SaturatedFat 8.4 g, Sodium 1164.1 mg, Sugar 0.7 g

PORK SCHNITZEL WITH SAUCE



Pork Schnitzel with Sauce image

Whenever I serve this pork schnitzel, people always ask for the recipe. German-style schnitzel is usually made with veal. I substituted pork to save money without sacrificing flavor. -Diane Katzmark, Metamora, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 16

2 pork cutlets (about 5 ounces each)
2 tablespoons all-purpose flour
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
1 large egg
2 tablespoons whole milk
1/4 cup dry bread crumbs
1/4 teaspoon paprika
1 to 2 tablespoons vegetable oil
SAUCE:
2/3 cup chicken broth, divided
1-1/2 teaspoons all-purpose flour
3 tablespoons sour cream
1/8 teaspoon dill weed
Salt and pepper to taste
Snipped fresh dill, optional

Steps:

  • Flatten meat to 1/2-in. thickness. In a shallow dish, combine the flour, seasoned salt and pepper. In another shallow bowl, combine egg and milk. Place bread crumbs and paprika in a third shallow dish. Coat meat with flour; dip in egg mixture, then coat with crumb mixture. Let stand for 5 minutes., In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove and keep warm. , In the same skillet, stir in 1/3 cup broth, scraping browned bits. In a bowl, combine flour and remaining broth until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets. If desired, garnish with dill.

Nutrition Facts :

CLASSIC PORK SCHNITZEL



Classic Pork Schnitzel image

Seasoned cutlets with an optional creamy dill sauce. Remember, this is not a parmesan crusted cutlet, just plain ole schnitzel.

Provided by gailanng

Categories     Pork

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1/4 teaspoon garlic salt
1/2 cup all-purpose flour
1/4 teaspoon celery salt
1/4 teaspoon paprika
1/4 teaspoon seasoning salt
1/8 teaspoon pepper
1 egg, slightly beaten
1/2 cup milk
2 -3 tablespoons cooking oil
6 (4 ounce) pork sirloin roast, cutlets (about 1/2 inch thick, I prefer to pound to 1/4 inch thickness)
lemon wedge (optional)
1 1/4 cups chicken broth
1/2 cup sour cream
2 tablespoons all-purpose flour
1/2 teaspoon dried dill

Steps:

  • In a shallow dish, stir together flour, garlic salt, celery salt, seasoned salt, paprika and pepper. In another shallow dish, stir together egg and milk.
  • In a large skillet, heat cooking oil. Coat each cutlet with flour mixture, then dip in egg mixture and again in flour mixture. Letting the coated cutlets rest for about 10-15 minutes allows for better adhersion. Cook in hot oil over medium heat for 12 to 15 minutes or until browned and meat is thoroughly cooked, turning once. (Remove meat from skillet and keep warm while preparing Sour Cream-Dill Sauce, if using.) Serve with lemon wedges or sauce.
  • Sour-Cream Dill Sauce: Pour chicken broth into skillet used for cooking the cutlets. Over medium heat, scrape up brown bits in skillet. Bring mixture to boiling. In a small bowl, stir together dairy sour cream, flour and dillweed. Stir into hot broth in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.

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