Pork Schnitzel

Thinly pounded breaded pork cutlets, browned and served with a creamy dill sauce.

  • Yield: Serves 4.


  • 4 boneless pork chops (1 pound total), 1/2 inch thick
  • 1/4 cup flour
  • 1 teaspoon seasoned salt (Spike or Lawrey's, or just substitute plain salt)
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg, beaten
  • 2 Tbsp milk
  • 3/4 cup fine dry bread crumbs or panko
  • 1 teaspoon paprika
  • 3 Tbsp canola oil, grapeseed oil, or olive oil
  • 3/4 cup chicken stock
  • 1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 cup sour cream (full fat)


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).

Serve the cutlets with the sauce, and lemon slices if you like.

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  • Ian Lawrance

    As an expat in China, I’ve found this recipe a gem. Some of the worlds best pork comes from China, where they’re pretty fanatic about consuming it too, and most of the other ingredients are readily available. All the girls in my house loved it. I’m back in credit – Thanks!

  • Amy

    (Continued) so I used dried basil in place of the dill, n did everything else as directed n served with homemade mashed potatoes n a side salad. It was incredible, even my picky 2 yr old is devouring it! Thanks so much! ;)

  • Amy

    Enjoying this awesome recipe with homemade mashed potatoes and a side salad as we speak, n lemme tell u, for one I didn’t have dill

  • johanna

    As a resident Austrian foodblogger, I have to agree with all the commenters up there shocked to see a Schnitzel served with sauce. In all fairness, though, it is the WIENER schnitzel that is served breaded and just with a squeeze of lemon and never, ever with sauce. (for a post on the matter see http://thepassionatecook.typepad.com/thepassionatecook/2005/07/wiener_schnitze.html for a dummie’s guide to wiener schnitzel.

    In fairness to Elise, there are lots of other Schnitzel that we (Austrians) DO serve with sauce, like a Jaegerschnitzel in a creamy mushroom sauce to name just one. Those are not breaded, though.

    In response to Sandy from Indiana, the Schnitzelsemmel (Wiener Schnitzel in a breadroll) is also very popular in Austria – and also gets a mention in the above post on my site.

    I am surprised every time at what controversy a simple escalope can cause ;-)

  • JB

    Excellent recipe… we substituted turkey breast cutlets, and it was great! The dill/sour cream sauce was a tasty addition. Thanks for a great, quick dinner idea.

  • Julie

    Tried this tonight and it was GREAT! Used lite sour cream, “smoked” paprika (didn’t have regular) and added a little extra …used some of the left over flour in the sauce to thicken(since I used lite sour cream). Easy and really tasty! Will be making this again! Had “thick” pork chops, so I filleted them in half, but still pounded them. I’m thrilled this dish came out so good!

  • Christine


    Another awesome dish! Growing up in a German household, we had schnitzel a lot. This is soooo good! Even my fussy 5 year old son loved it. He said, “can I have some more chicken please.” Ha,ha! I used the pork loin chops and pounded them. I made a side dish of glazed carrots to go with the pork. Very tasty…love the sauce too!
    Thanks for posting! Love your website…I refer to it often.

  • Margarita

    Oh, forgot to ask something. Do you have any tips to prevent schnitzels from burning? I wiped the skillet in between frying them but the next one still came out darker than the previous one :(

    I would lower the heat a little bit. ~Elise

  • Margarita

    Mmmm, this was yummy! Next time I’ll try to pound the cutlets even thinner because my mom has a hard time chewing thick cuts of meat. Also, the sauce took a long time to thicken, and I was running out of time so I threw in some flour to speed up the process. And I used reduced-fat sour cream which by itself had a funny taste but luckily, dill helped to mask that. Will definitely add this dish to our rotation! Thanks!

  • Bill

    First: WEINER means it comes from Vienna ( or Vien, as they say )Ach! We Americans need to get out of the country more!!!
    Second: Had my fill of Schnitzel when I visited Austria 2 years ago, but your recipe has me wanting it again, but I , too am in the “squeeze of lemon “camp, as oppossed to sauce.

    Yes indeed that is the origin of “weiner”. That said, “weiner” is another colloquial term we use for a hot dog. As in, “do you want weiners for lunch?”, a common question in our home. The short version of it being, “weenie”. ~Elise

  • J

    I am trying your pork schnitzel recipe tonight. A kind of October Fest thing. But I was very concerned that you are giving Americans a bad name. Are you serious, you thought that wiener schnitzel was a hot dog? You are better than that!!!!

  • Victoria

    This is by far my family’s favorite recipe!! I love how simple and quick it is to make!

  • Pammy

    Just made this last night for my Mom’s 82nd Birthday. She is from Pennsylvania (her parents were German) and grew up on Schnitzel. She loved it, as did the rest of us! I must admit that I was a bit concerned when I served it, as I thought it was going to be dry and or bland. Oh No! It was juicy, tender, and flavorful! Will definitely make it again!
    P.S. The sauce makes the dish!

  • Elle

    This was really delicious. My husband was so impressed that I got the crumbs to stick so well as his version of schnitzel never seems to hold together. I didn’t want to go out shopping so I had to use unprocessed wheat bran instead of breadcrumbs as we were running out of bread, and I used Greek yoghurt instead of sour cream and dried mixed herbs instead of dill for the sauce.

    I’m giggling at the sauce debate in the comments. I’ve never had schnitzel with sauce before, but when I read the description I thought it sounded nice. And it was indeed. No idea it was so controversial.

  • Scott Benes

    Wow, this one is a keeper. Easy, very tender, and will go great with a wide variety of sides. This is very similar to the Bohemian dish, Breaded Pork Tenderloin that I grew up with, and tastes just like it. We made it with bread dumplings, mashed potatoes and a veggie. The dill sauce is really good (and I’m not usually partial to the dill flavor). This was a nice find.

  • Qing

    Elise, thank you once again for your inspiration! I didn’t follow it exactly since I did not have dill nor sour cream. Instead I thinly sliced half an onion and tossed them in the pan when the chops were about done. I left them to be cooked for longer after the chops were taken out and tossed in a few allspice berries. When the onion was soft I deglazed the pan with some white wine and added chicken broth. Let everything simmer for a while before thickening the sauce with Greek yogurt and a teaspoon of instant flour. I got the idea of onion+allspice combo from my Polish extended family. If you haven’t tried it I highly recommend!

    BTW I was excited to discovered that my 3 favorite food bloggers (you, David and Deb from smittenskitchen) are real-life friends! How exciting is that! :)

    Hi Qing, great idea about the allspice and onion, thanks! And yes, I feel pretty lucky to count David and Deb among my friends. :-) ~Elise

  • TheMiddleChild

    Your simply recipe is very inspiring, actually everything about your website inspire me to cook. I’m a stay at home wife who loves to cook but I am not good at it yet, I am still learning. (“,) I came across your website over the weekend when I was browsing for a recipe for Pork Schnitzel, I tried making it a home and hubby was very impressed. Thank you for sharing and keep posting more recipes.

  • AnnieVukich

    Oh my, this was so good.
    I didn’t have any dill.
    I did use more salt and pepper.
    Yogurt instead of sour cream.
    As a side I sauteed spinach and minced garlic in coconut oil.
    My husband, son and grandson devoured this meal.
    and….Its fun to say schnitzel!

  • nikkipolani

    Just made this recipe last night for friends who’d been to Switzerland and were having a reunion. Everyone raved over the schnitzel and especially the sauce. Thanks for your (as always) clear and concise instructions.

  • Jana

    I am from Bavaria in Germany and never in my life had Wiener Schnitzel with sauce. Our direct neighbors, the good Austrians, would have never forgiven us :-). However, there are lots of other (unbreaded) kinds of German Schnitzel that must come with a sauce, such as Jaegerschnitzel (with a creamy mushroom sauce) or Zigeunerschnitzel (red sauce with tomatoes, peppers and other ingredients). The breaded ones, for example also the Schnitzel Cordon Bleu (filled with ham and cheese) are supposed to stay crunchy and would get soggy with sauce. However, the sauce sounds yummy and I would maybe serve it next to the Schnitzel, as a kind of dip.

  • Briana

    I made this, but I made a bacon gravy to go over it instead. It was so good!

  • düzce haber

    Just made this for dinner and it was pretty darned good! My picky husband had seconds!

  • tom

    great recipe but the sauce does not thicken with out boil

  • StephMac

    Just made this, turned out delicious! Next time I will opt for panko rather than bread crumbs to give it the extra crunch and will nix the sauce, the meat was great on its own.

  • Barbi

    My family is German & Hungarian, I am the first generation to be born here in America and I grew up eating a lot of Wiener Schnitzel. I believe a traditional Wiener Schnitzel is made with veal. When we were in Germany and Austria Wienerschnitzel is served at almost every Gasthause you visit, and always with a side of Pommes frites. My mother always made it with pork because it was more affordable than using Veal and she fried them in vegetable oil. She never served with a sauce, only wedges of fresh lemons. I make this for my family now quite regularly and my husband absolutely loves the bright tangy flavor of the lemon juice squeezed on the cutlets. I encourage everyone to try thses with the lemon, it really makes these cutlets wonderfully delicious! I serve with my Mother’s potato salad recipe and corn. In my world this is the ultimate comfort food meal for me.

  • Constance

    Thanks for this recipe. My husband and I just finished a lovely meal of these schnitzel using locally raised “almost organic” pork. I’ve been attempting to replicate the meal often prepared by the Bavarian mother of one of my childhood friends. She served schnitzel with lemon slices and lingonberry preserves, and sometimes a side of spaetzle. I must have been about nine the first time she prepared this for me, and it is a fond food memory. Thanks for helping me get back to it.

  • James

    I have been eating schnitzel for 35 years. I have had them with sauce and without. I loved this one with the dill. I too served it on the side and just dipped it before eating. I think it is much better with the fresh dill and not the dried. I always use fresh ingredients. And for the record, I think we all have heard enough about the sauce/no sauce debate. And I am getting tired of the weiner/wurst commentary too. If you can’t tell what you like to eat by now get out of the kitchen. I for one loved this recipe. Thanks Elise

  • crystalh1

    I came across this recipe by accident but what a wonderful accident. The panko really made this wonderfully crunchy. I have never eaten schnitzel before so I don’t have anything to compare it with but this recipe was wonderful and so simple. I was a little afraid of the sauce because I am not a big dill fan but it accompanied the schnitzel like they were meant to be! We even made spaetzel with this dish and coated the spaetzel in the sauce. My family raved over it. So when it came time to make our menu’s at work for an internation meal night, we used this schnitzel recipe and I am still hearing raves about it. I know everyone has their versions of how they think something should be but darn it……good is GOOD! No matter what nationality.

  • Kirsten

    Schnitzel are the best with Pork Tenderloin. Try it! I am German and this is a very wonderful substitution for veal. Much more tender than pork chops.

  • Liana Goetz

    I absolutely love this recipe! I first had this dish in my Home Ec class in high school last year, I’m now going to school to teach Home Econmics with hopes to have my students make this lovely dish some day. I was probably the only kid in the class that couldn’t get enough. Every time pork cutlets go on sale; I know that schnitzel is right around the corner! I love to pair the dish with egg noodles and put some of the sauce on top. DELISH!

  • nick

    I have been making these for a while. My mother used to make them and as a kid I loved them! However, for a little extra, I usually use dry stuffing mix instead of breadcrumbs. Sage and onion stuffing mix works well. Coming to America, I found it hard to find stuffing mix without large chunky pieces like I could get in England, so putting it in a plastic bag and crushing the mix makes it easier. Instead of frying, I usually broil. I have to make a couple extra than needed, to cover the ones I will eat before serving.

    Served with mashed potatoes and another vegtable of your choice. Never met a kid who hasnt loved them. In fact, think that’s going to be dinner tomorrow.
    I am from England so maybe a little strange.

  • Renee G

    Just made this for dinner and it was pretty darned good! My picky husband had seconds!

  • Rose

    Great food! I ask the butcher to run the boneless chops through the tenderiser ( or the cubing machine) twice and that makes pounding the meat thin very easy

  • Linda

    Thank you for a fantastic recipe. I made it for dinner last night and got rave reviews. It was really excellent. Thank you also for the tip about making small slits on the sides. That was something I didn’t know to do, and it worked perfectly.

  • Di

    Made this on a weeknight — so easy! I took a pork chop & butterflied it, then separated the two halves. Pounded them a bit & viola — pork cutlets. We had it with a side salad and apple sauce. The dill sour cream sauce was great — haven’t used sour cream much in cooking & was glad to see how it works. Definitely will be put this meal into our regular rotation :) Thanks!

  • Todd

    I made this for dinner tonight and it was delicious! The sauce was quite tasty. I will definitely be making this again.


    Elise- My German/Austrian/Hungarian family and I have been making all variations of schnitzels since I can remember. The slits are a good tip, but I’m surprised it curls up otherwise if you pound it as thin as you should! (We do do this, however, if we make a *slightly* thicker “natur” version.) Naja, either way.

    Lastly, yes the Germans use all kinds of sauces with PORK schnitzels (breaded or ‘natur’), so stop knocking them…They’re all good! Actually, I would say this particular sauce is a mock of/closest to the Czech “gravy” I know- Koprova, or even our standard “Gurken-/Kraeuter-rahmsosse.”


    My German/Austrian/Hungarian family and I have been making all variations of schnitzels since I can remember. The slits are a good tip, but I’m surprised it curls up otherwise if you pound it as thin as you should. (We do do this, however, if we make a *slightly* thicker “natur” version.) Naja, either way.

    Yes the Germans use all kinds of sauces with PORK schnitzels (breaded or ‘natur’), they’re all good! Actually, I would say this particular sauce is a mock of/closest to the Czech “gravy” I know- Koprova, or even our standard “Gurken-/Kraeuter-rahmsosse.”

  • Christine

    Made this for dinner last night and it was the first time I have actually enjoyed pork when it is not bacon or ham. However when I made the sauce it went horribly wrong. I think I curdled the sour cream. It was definitely not a creamy sauce. Any tips for improving the sauce’s outcome the next time around?

    Yes, make sure the sauce gets no where near boiling, it should just be heated. Also use full-fat sour cream, that will help it from curdling. ~Elise

  • Leonie

    This was the quickist and tastiest dinner I’ve made in a while. We had it with the sauce on the side (I couldn’t bear to put sauce on that crispy crust) and slices of lemon. Had braised red cabbage with dried cherries and Israeli couscous on the side. The sauce was delicious. It’ll become a regular on my table.

  • Wendy

    I made this tonight and it is very tasty! I love the change of pace from how we usually prepare pork. Personally, I love the sauce, too. I like my sauce thicker, so I added about a tsp. of corn starch when it was not thickening much. Thanks for the recipe!

  • Joyce

    Made this last night and it was great. Only problem was the sauce did not thicken up; I am not sure why. It was very good anyway, but if anyone knows what I might have done wrong I would be grateful for any suggestions. Tks

  • Todd

    Just made this for a Valentine’s dinner for my girlfriend. It was delicious! However our cutlets cooked in about 3-4 minutes total, 1-2 per side, in a cast iron skillet.

    The sauce was excellent, and we paired it with some mashed potatoes and steamed broccoli florets. This is a winner, and we’ll definitely be making it again.

  • Debi

    Tried this with tender Round Steak. mmmmm good. Back in the late 70’s early 80’s we were stationed in Bavarian part of Germany,(southern Germany). It was always served with lemon slices. If it had sauce it was called something else. Also we always had it with their version of french fries. Miss their cooking and wines. We also were stationed in Belgium and had a cordon Bleu with veal and it had a mushroom sauce that was to die for. If you could come up with a receipe for that I would be forever grateful.

  • Marina

    I made this last night and served it with egg noodles and sweet corn muffins. It was absolutely wonderful. Everyone tried the lemon and the dill sauce and we ended up eating it with both. I have to be the worst cook in the world (the Queen of shake and bake) and this was even easy for me to make. This recipe is defintely a keeper! I’m excited to try different recipes now. Thanks!

  • Heather

    I made this last night and OMG!! Let me just say 3 words – To Die For!! I only had italian style panko so used basil instead of dill for the sauce so it wasn’t “authentic” but it was still soo, sooo good! My daughter – after the fist bite – demeed it a keeper! YUM-O!!

  • the.kitten

    @ Tim:
    Yup, it is easy to fry the crust on a schnitzel to death, and unfortunately many restaurants manage that very well over here. They deep-fry the poor things instead of using a pan. :(

    @ the recipe author:
    I simply love the idea of that sauce. Just tried it and it was great. Even my two year-old daughter ate meat with that stuff on it. Thanks for sharing!

  • Crissy

    Wow! What a super recipe, my boyfriend just loved it! I didn’t have dill however, so I used a little rosemary in the sauce instead… worked out nicely. Thanks again, I love, love, your recipes. :)

  • Sarah

    I made this last night and it was a big hit! Super easy to do. I used fat free sour cream and 1% milk and it was super tasty. Quick, easy, delicious.

  • the.kitten

    It’s simple:
    Wiener Schnitzel: the above recipe, served with various side-dishes from poato salad over mashed potatoes to fries. Regional differences in the addition of sauce or not.

    Wiener (Würstchen): close to what you may call weiner over in the U.S. Etymology hints at the term having come over with German/Austrian immigrants and having “mutated” from Wiener to weiner.

    Hence the confusion.

    Over here in Germany, a Wiener (Würstchen) is a special type of sausage made with certain types of meat and seasonings. The form and size also is unique to this one. Other types of sausages are called Frankfurter, Thüringer, Krakauer, Bockwurst or Knacker – the last one called that because it crunches when you bite on it, the others named after their supposed place of recipe origin. And of course: Bavarian Wießwurst. *grins*

    Hmmm. Note to self: we Germans should perhaps be called Sausies, not Krauts. *giggles*

  • Heather

    Do you have any suggestions for an alternative to dill? I love the sounds of this recipe but don’t care for dill. I realize that’s probably part of what makes it more of an authentic schnitzel but authenticity doesn’t concern me – taste does! Thanks!

  • Cindy

    This was really good – I made it tonight, and it was very simple and tasty! I used the “breakfast pork chops” that Kroger sells already sliced really thin, so it saved me the first step of pounding the chops thinner.

  • Alyce

    Can you explain what you mean by cutting small slits to prevent curling? In what direction? Radiating out like rays of a hand-drawn sun?


    Another vote here for Wiener Schnitzel the hot dog chain. Is there still one in Alameda? Used to be…

    Around the edges of the cutlet is often a strip of fat. Cut slits in that, perpendicular to the edge. ~Elise

  • jo0ls

    Your caramelized onion recipe goes very well with schnitzel.

  • Annie

    Y’know what? So long as it tastes good,who cares if the origins are somewhat muddy and things aren’t prepared according to tradition. We do veal here in Australia in crumbs and serve with lemon, boiled eggs and capers. I don’t eat veal now for many reasons but I used to as a child and loved this way. However the dill and sour cream sounds gorgeous. Two brilliant ingredients that make even plain old crumbs YUMMMMMM worthy.

  • Mary

    I made this for dinner tonight and it was fantastic! We really liked the great texture and mix of flavors. I served it with applesauce, mashed potatoes and green beans. What a hit! We even had a ready-made discussion topic. My guests all had a chance to weigh in on traditional foods and variations thereof. I remember the Wienerschnitzel hot dog stand, and that I always hated it. I’ll definitely make this, and variations of this, again.
    Thanks for another great idea.

  • Lori

    I made this tonight, but used chicken since I don’t eat pork. It was delicious. Thanks for the recipe!

  • Wendy

    Just wondering, did you use the bread crumbs or the Panko? Your picture looks like panko but it could just be a great photo of bread crumbs :P

    In this case we used bread crumbs. We save the ends of French or Italian bread, they get dry, and then whenever we need bread crumbs we put a few in the blender. Works great. ~Elise

  • Elise

    Hi everyone,

    I think we’ve covered the “sauce discussion” enough already don’t you? In a nutshell, Austrians prefer their schnitzel with lemon slices, not sauce. Germans may have their schnitzel with sauce.

    With this recipe, you can either make the sauce and add it to your schnitzel, or skip the sauce and serve with lemon wedges, or serve with sauce and lemon wedges.

    The choice is yours.

    (Just be glad the recipe isn’t for a hot dog.)

    End of discussion.



    p.s. try the sauce, it’s awesome. If you are Austrian, then call the whole thing pork scallopini and convince yourself it’s an Italian dish.

  • plantlet

    No way, a fast food chain called ‘Wiener Schnitzel’ which serves only hot dogs? Disturbing.

    As an Austrian I have to remark that we NEVER EVER eat our Schnitzel with sauce! I know the Germans do, but we only look at that with disgust. ;)

    A true Wiener Schnitzel has to be eaten with only a spritz from a sliced lemon. Siders traditionally are potato salad, buttered and slightly roasted potatoes or a green salad. Some restaurants serve fries and ketchup with it which is acceptable too.

  • Russ

    I grew up in a heavily German region, so I learned the difference between “schnitzel” and “wurst” from an early age. Thanks for the recipe. Just FYI for readers, real Wienerschnitzel (Viennese cutlet) is made from veal. A pork cutlet should appear on a menu as Schnitzel, or Schnitzel Wiener Art (Viennese-style cutlet).

    An earlier poster suggested a recipe for tonkatsu, the Japanese variant of pork cutlet. Honestly, the only difference from German/Austrian cutlet is the accompaniments; a truly unique Japanese variant would be katsudon, cutlet, onions and egg on a bed of rice. My absolute favorite Japanese food!

  • Sandy

    After reading this, I thought, “Boy! Leave off the sauce and put the pork on a bun, and you’ve almost got a pork tenderloin sandwich like we used to get!” (where I grew up in Southern Indiana) I was interested, so I Googled it and found this that your readers might be interested in : http://ths.gardenweb.com/forums/load/cooking/msg021358462189.html?20. These sandwiches were amazing, and amazingly good–the meat stuck out from the bun (just a regular hamburger bun) about 3 inches all around; it was as big as a dinner plate! Served with mustard and dill pickle, it was fabulous!

  • Thomas

    Dear Elise,

    I love reading your recipes which give a great insight into american cooking.

    But I have to admit that as an Austrian I cringe when I see Schnitzel being served with sauce. In austrian cooking there are Schnitzel which are served with sauce (e.g. Jägerschnitzel – Hunters Schnitzel with mushroom sauce, Zigeunerschnitzel with paprika sauce) but those are not breaded.

    A traditional Wiener Schnitzel would be served with potato salad, or rice and mixed salad, or, if it has to be, with french fries. The only ‘legal’ condiment is Preiselbeer (compare to cranberries) jelly. Yes, this is a rather dry affair.

    Serving (breaded) Schnitzel with sauce is a german ‘invention’ (some would rather call it abomination).


    All I can say is thank God for inventiveness. ~Elise

  • Felinity

    This pork Schnitzel without the sauce (“kotlet schabowy” as we call it) is one of the most popular Polish ways of serving meat for dinner, usually accompanied with mashed potatoes and salad.