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 ;-)

  • Angie

    Ooh, wow. I would’ve thought schnitzel was a hot doggish thing too. But this looks far better.

  • Kim @ Plumberry Pie

    Thanks for sharing this! My son wants schnitzel on his bday, not because he’s had it before or even knows what it is. He has a way of coming up with words that he uses for everything and “schnitzel” is one of them:). So bday schnitzel it is! And I’m glad to find out that it sounds like something we will actually like too!!

  • 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.

  • Kate

    As an Australian (not Austrian) I was shocked to find that many people do not know what a schnitzel is. Here they are the premier pub food, They are so popular that many pubs have “Schnitzel Nights”, where the menu will include many different styles and toppings.

    Bottom line: Yum :)

  • 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.

  • dishinggourmet

    YES! I am making this tonight for dinner because what I initially had in mind (pork chops w/ a dijon mustard cream sauce) was just not what I was craving, and I already set pork chops out to defrost. Also, I love German food so this is right up my alley. Thanks!

  • 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!

  • Anonymous

    vienner = weiner = not a sausage, but from Vienna! Nothing to do with sausage whatsoever.

    Oh, I wish I were an Oscar Meyer weiner, that is what I truly want to be ee ee. Cuz if I were an Oscar Meyer weiner, everyone would be in love with me.” ~Elise

  • 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.

  • Janie Archer

    I, too am from California, thinking the weiner schnitzel was a hot dog. On a cruise to Europe I ordered the schnitzel recommended by the waiter. It was delicious, I swear I had never tasted anything so good. I will definitely be preparing this recipe tonight with the sauce.

  • 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.

  • Laura

    I grew up an army brat and lived in Belgium for five years as a teen. We traveled to Germany quite a few times and soon grew to love eating wiener schnitzel. Tried it in many different restaurants in different areas of Germany and Austria. We almost always liked it. Our favorite version was the traditional breaded with just lemon, although we tried some of the other varieties that had sauces and they were sometimes good. Depended on the sauce and of course, the breading was a bit soggy with sauce, losing the nice crispy texture. While living there, I had a friend whose mom was German. She gave my mom her wiener schnitzel recipe and I still make that…it uses cracker crumbs rather than bread crumbs which makes it even crispier. My whole family loves it. Wasn’t till I moved back to the states as a high school senior that I first saw a fast-food Wiener Schnitzel restaurant. Couldn’t believe it when I discovered it was a hot dog place. I remember thinking how sad it was probably causing everyone not familiar with German food to believe wiener schnitzel was a hot dog. Anyway, this recipe sounds great. A good schnitzel can stand on its own, but this sauce sounds scrumptious.

  • 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.

  • Beth

    I grew up in North Dakota, right next to Canada, with a large population descended from Scandinavia and Germany. I also lived in Wisconsin for several years, which also has a good size German population. I’ve been lucky to eat at some great authentic German restaurants over the years. Where I’m from, a Polish sausage or a bratwurst, and of course the American hot dog, are the only things you’ll find on a bun. I love schnitzel, but we always ate it with lemon juice, which today I learned is the Austrian custom and not the German custom. Thanks for the recipe, it brought back a lot of good memories.

  • 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!

  • Kristie

    Hello Elise, my family is currently living in Germany, Leverkusen which is close to Cologne. We moved from Houston Texas, in September for my husbands job, he works as a chemi engineer for Bayer. I can completely understand where you thought schnitzel was a sausage…I thought the same until I had Jagerschitzel which is my favorite German dish now. I am excited to try this recipe, you have not let me down yet! Your Spanish rice is a hit with both my 9 month old and 23 month old babies!

  • Randi Lynne

    I think I could have eaten a bowl of the sour cream sauce. Delicious!

  • 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.

  • Irene

    I’m not sure where in Germany everyone thinks that schnitzel is served with sauce, perhaps it’s those pesky northerners but in Bavaria (God’s country), it has only slices of lemon on the side, alongside a heap of piping hot pommes frites…perhaps a nice gurkensalat on the side and a glass of Johannesbeersaft. Lecker!

  • Renee G

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

  • Paula

    Following a trip to Austria, I decided to try my hand at making a modified version of schnitzel. I followed the directions for a recipe from a German cookbook that I borrowed from the public library (Interestingly, there was no mention of a sauce.). In an effort to make a healthy version of the schnitzel, I used olive oil. Although my daughter loved it, I was disappointed in the results. The olive oil flavor overpowered the schnitzel, leaving it tasting more like a Mediterranean dish….

  • 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.

  • Mary

    This brings back happy memories of my trip to Austria. I went on a concert tour with a group from a college here (Texas). We gave an evening concert in a tiny town church – everyone in town turned out to hear us sing – and afterwards we were treated to dinner where we were all served schnitzel. There were many comments about how this “chicken-fried-steak” would be great with some cream gravy, but it was delicious with the lemon which was served with it. And the priest bought the wine and beer for everybody! Your sauce looks good, and if anyone doesn’t like dill (baffles me) I think fresh parsley would be delicious too.

  • armymamma

    Welll….I am of German heritage, my family is from Chicago, I lived in Germany for 3 years as a child and I STILL thought a wiener schnitzel was a hot dog :) I always remember being confused by that Sound of Music song talking about favorite things and “Schnitzel with noodles” was one of them. A hot dog with noodles? Ewwwww….

    Anyways, don’t feel bad. If the der weinerschnitzel stand can dupe me, it can dupe anyone :)

  • 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.

  • Denise

    This post made me LAUGH… I thought a schnitzel was a hot dog too! Guess you can tell that I was born and raised in SO CAL! LOL! Imagine the poor German tourist who wanders into the almighty hot dog palace and expects schnitzel and sees hot dogs! LOL!!! BTW, the REAL schnitzel that you have posted looks delicious! Can’t wait to try it!!!


    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

  • Sarah

    Schnitzel has totally been on my mind lately. I think it just sounds so comforting for these cold, recession-era February nights. Thanks for the recipe.

  • 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.

  • Amy

    Thanks Elise! We have just come back to the states after 5-1/2 years in Germany & I miss German food very much. At our favorite Schnitzel place in Germany they served schnitzel in many variations – my favorite was always the Quatro Formaggi – a wonderful schnitzel in a creamy 4 cheese sauce!

  • 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!!

  • Jody

    Oh YUM!! This is almost identical to what we here in ranch country call “Chicken Fried Steak.” I’ll have to try this with pork next time.


  • Ashley

    This looks absolutely fantastic! I can’t wait to try it! Yummmmmmmm :)

  • Maryland

    I remember the Wienerschnitzel!


  • Brian

    Makes me hungry for chicken fried steak :)

  • Ricardo Fernandez

    I don’t wish to be unkind, but yes…confusing Wiener schnitzel with a sausage calls for some head pounding against the nearest wall. I do not doubt that in the 3,000-mile trek west something was lost in translation, but in Chicago, Wisconsin and other heavily Germanic, meat-eating parts of the Upper Midwest, I don’t think too many people are confused about this at all.

    Yes, there are plenty of fast-food joints with big hot dogs on top in Chicago, where I lived many years–and where a “Chicago-style” dog, “run through the garden,” has the frank smothered in diced raw onion, bright green sweet pickle relish, sweet and hot peppers, a dill pickle slice, celery salt and bright yellow mustard, served on a poppy-seed hot dog bun.

    They will often serve “Vienna Pure Beef Franks”–a popular brand in the Chicago area. Some folks may still even use the word ‘wiener’ to refer to a sausage, which is OK–it’s usually kids, with an off-color connotation…

    But Wiener schnitzel is understood to be a breaded cutlet–“Vienna style.” And Sauerbratten (pot roast in a vinegar-base gravy) is not mistaken for bratwurst. Both dishes are delicious.

    And the recipe here looks very tasty as well…

  • 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.

  • Tim

    This recipe looks fantastic. The schnitzel pictured looks infinitely better than any of the schnitzel I’ve had in Germany/Austria. Over there I felt like the breading was always so caked on in a solidified shell. Yours looks so crumbly like a well prepared chicken piccata or parmesan.

  • 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.

  • Sam

    Throw it in a bun, and here in Iowa you’ve got a pork tenderloin sandwich. The best thing about living in Iowa, besides maybe the sweet corn in the summer…

  • Stacia

    It must depend on the area of the Midwest, Willowlady, but even though we don’t have Wiener Schnitzels here in Kansas, I knew most people thought of Schnitzel as sausage or hot dogs. In fact, I can think of a ton of movies and TV shows who refer to sausages as Schnitzel. It’s not just a California thing.

    I never knew this was served with lemon juice only in Austria. My German grandmother made this a few times and mom had a quickie variation, too. I was already planning on having pork chops soon, so now I want to try this myself. My German family would kick my hinder if I didn’t serve this with sauce, though!

  • 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

  • Willowlady

    Here in the midwest, schnitzel has always meant a breaded cutlet. Usually it was veal, but pork is also common. Never has hotdog ever been referred to as schnitzel. I couldn’t help chuckling at the idea of your message being understood by most people. California has a different language, for sure!

  • sara

    This looks like a great weeknight dinner.

  • Tea

    Yay for the Austrians, Elise, perhaps we’re distantly related:-) Living in Vienna was an early blow to my vegetarian upbringing: I discovered how good schnitzel and wurst were. I never put sauce on, because I love lemon so much, but I’m still laughing at your scallopini comment.

    And the Der Wienerschnitzel I hung out at in junior high school is now an upscale grill restaurant in Mill Valley. I still chuckle every time I drive by and see the yuppies trying to cram their luxury cars into the tiny parking lot. They should have kept the takeout window.

  • Marina

    hmph, I thought a Schnitzel was a hot dog too. (I’m from Florida). I just wanted to say that it is always a delight to see one of your new recipes but my favorite part are the little stories that go with them. Keep up the good work and thank you!

  • Gourmet Mama

    This looks delicious and definitely nothing like a hotdog. I think I had this dish as a child, but at a German home, so it was probably more authentic than the California version!

  • jo0ls

    Your caramelized onion recipe goes very well with schnitzel.

  • Kate Schleinkofer

    My German mother-in-law usually makes schnitzel with red cabbage and potato salad like I saw in an earlier post by May, or sometimes with spaetzle – seriously delicious. She didn’t make a sauce with it, but sometimes put a fried egg on top of the pork or veal. I am a bit confused about that since I haven’t seen it mentioned.

    However. . .

    I grew up in Southern California and ADORED Der Wienerschnitzel’s Super Dog, which came with mustard, tomato, onion and pickle. But I don’t think I would confuse it for a moment with the wonderful dish my mother-in-law prepares!

  • 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.

  • Meilin

    Wow, that makes me drool and I’m already stuffed from dinner! Sour cream & dill in a sauce made from deglazed breaded meat? Definitely going into the “to make” list. :-)

    (I was also confused about the wiener schnitzel. Thanks for clearing that up.)

  • Renee

    A sour cream sauce? Of course, I’m going go make this recipe as is! The only difference is that I’ll use chicken instead of pork.

    Although I studied German in college, I am definitely not an expert on the language. However, I would like to point out that “Wiener” (of Vienna) in German looks a lot like “weiner” (hot dog) in English. Could be the cause of some misconceptions, ya think?

  • Clarinda

    Geez! I guess some people haven’t gone out to any ethnic restaurants. Why wouldn’t you know what schnitzel is? In Philadelphia there is a vast variety of restaurants that introduce you to different types of food.

    I guess I’m not from Philadelphia. ;-) I think you’ll find that where you grow up in the world somewhat shapes the cuisines to which you get exposed. My father, from Minnesota, of course knew about schnitzel. But I grew up in California, and here, there are many more Mexican, Thai, Japanese, and Chinese restaurants than there are German/Austrian. ~Elise

  • Andi

    I grew up in so-cal and totally thought the same thing about schnitzel. It was only a year or two ago I was disabused of the idea that it was a version of a hot dog after watching an involved Cooking in Brooklyn episode on traditional German dishes. Damn those cheap franchises for warping young minds about regional cuisines.

  • 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!

  • Connie

    Well, I am German, I love Schnitzel, regardless which kind…and I had the opposite experience you had Elise, when I came to the US, I saw a sign for WienerSchnitzel and thought it was a German restaurant…until we got closer, what disappointment. I like to make the Hunter Schnitzel with Spaetzle (homemade noodles).
    I love your site, your recipes are always fantastic, and I enjoy how your family “inspires” you to share stories and recipes.

  • garth

    After reading down the comments I’m definitely making this sauce and smothering it all over the cutlet. Weiner schnitzel mit Soße, here we come…

  • 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

  • Amanda

    I’m from Chicago, have no German or Austrian background, don’t eat a lot of red meat, and went to a German restaurant for the first time last week.

    When I saw the schnitzel, I was beyond confused — didn’t they know it was supposed to be a sausage?? ;)

    As for the lemon/sauce controversy; it’s interesting to know the regional differences, but no one likes a snob. I promise not to berate you if you pair the wrong pasta shape with the wrong sauce.

    That said, I know quite a few Germans and Austrians (guess who took me out to that restaurant), and they love nothing more than pointing out the differences between Germans and Austrians, so perhaps this is about more than just sauce, hmm? :)

  • Bob

    That looks mad good. I don’t have a horse in the German vs Austrian argument, but I do love a good cream sauce.

  • 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.

  • Martin Ankerl

    Please don’t put sauce on it. My Austrian eyes are hurting when I see this. Sometimes when you need a quick meal you can put a schnitzel into a roll. When you have schnitzel leftovers we also sometimes put int into a roll and eat it cold. But never with sauce.

  • goodEvans

    Just in case anyone is still confused: Wiener just means “From Vienna.” Wien is the German for Vienna (or, rather, Vienna is the English for Wien.) So there is also a Wiener Wurst, which is the sausage popular in the US, hence the fast food chain.

    I have had this in Austria with a fantastic potato salad made with thinly sliced waxy potatoes and a dressing made with creme fraiche and chives.

    And dear Lord, SAUCE? Please, a wedge of lemon.

  • Marion Reeves

    Great recipe! I am German and the only thing I see not being totally ‘original’ is the use of olive oil.
    I use canola oil or any other oil that tolerates heat and remains flavor neutral.

    Good point, Marion. I’ve adjusted the recipe to include the choice of canola oil or grapeseed oil. ~Elise

  • The Duo Dishes

    As two transplants to Southern Cali, we had no idea what a Weinerschnitzel was until we saw the bit hot dog on a roof. We were duped as well. How nice is it to know the real thing is so much better.

  • Katie

    oh my gosh! I moved to California a few years ago from northern Ohio (which is awash in Germans, Poles, Ukrainians, and other assorted Germanic and Slavic peoples) and I was so confused by the big yellow building with a hot dog on top! I looked at my dad the first time we passed one and said “I don’t think Weinerschnitzel means what they think it means!”

    Oh, and now I’m going to have to make some real schnitzel this weekend! Your recipe looks fab! Although, if I eat it in sauce, my Polish grandma might show up on my door to scold me! Which would be awesome since she’s been dead 5 years!

  • Ginny

    Yummy this looks great. So, what should I serve it with (side dishes). Thans Ginny, Kentucky

  • Alisa - Go Dairy Free

    That looks delicious! But definitely healthier than the schnitzel I remember in Germany :)

  • Sylvie

    Mmmhhh, that looks perfect and golden like a Schnitzel should do. I recently had a Wiener Schnitzel (veal) when I was in Berlin and realised I had forgotten how good they are. Last time I was in Austria I was surprised that most of the schnitzel were pork or chicken, rather than the traditional veal. They are all really yummy though.

  • Nicole

    I’ve never seen a schnitzel with sauce! I ate plenty of it in Austria and Germany and never quite understood the appeal of a giant fried cutlet served with nothing but a wedge of lemon. But this version looks like something I would definitely enjoy!

  • Chris B.

    Ha, put me down as another who thought “wiener schniztel” meant hot dog. It’s surprising to see that it’s actually identical to the cotolette (of veal, chicken, or pork) my family billed as being of Italian origin. It’s always been one of my favorite dishes.

    We served it with lemon or a mixture of melted butter an lemon juice.

  • Andrea

    You are one of the few people I know who could take a picture of a food like that and make it look so good.

    I am one of those confused Californians who also think of the silly hot dog stand when I hear of this food. Thanks for setting me straight!

    This year I aim to honor the German side of my heritage (usually the Scottish side gets all the attention) and your recipe should fit the bill nicely! Thanks.

  • Mary

    You’re not alone Elise! I live in California too and my only exposure to Wiener Schnitzel is that hot dog fast food chain!

  • Kindra

    I’m with you Elise…while in Canada we don’t have the Wiener Restaurant, I still totally thought wiener schnitzel was a sausage. It wasn’t until a few months ago when our International dinner club focused on Germany and I started to research recipes…”THAT’S wiener schnitzel?!” and I knew I had to try it. The sauce you made to pour over sounds incredible.

  • Blushing Hostess

    This is a great photo – somehow breaded things rarely look this appealing in blog land. It looks delicious. I am starving.

  • Jeanne

    Oh, that looks just phenomenal. When I was at school, Wiener schnitzel was my favourite food in the world (and luckily in South Africa it was a breaded piece of meat, not a sausage!), and when it’s properly made there is still little to beat it :)

  • Rob

    I love how the slogan for that Wienerschnitzel company is “Pushing the boundaries of taste”. Seems fitting somehow. :)

  • Jean Prescott

    Mama paneed pieces of meat this way, usually veal, but also cube steak (further tendorized with a ridged meat mallet) and pork. My dad liked the beef, we kids loved the pork. She served hers with a thin-ish tomato sauce, but this one looks delish. Any chance of seeing a picture of your dad, the adventurous chef?

    You can see both my mom and dad in the About section. :-) ~Elise

  • 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!

  • Nick

    This proves it!! People in California are crazy!!
    Here in the Mid-west Weinerschnitzel is Weinerschitzel, no hotdogs involved.

    We call those chili-dogs, brats, Polish-boys… The list can go on for days!!

    And isn’t Tonkatsu a Pork Cutlet?? Same name different gravy??

  • David

    There used to be a fast food joint in Milwaukee (a very German city) called “Der Wienerschnitzel,” but no one would ever mistake what they served for German fare. This recipe is good. And it gives me fond memories of homemade roasted pork over mashed potatoes with applesauce, sauer kraut and gravy over it, boiled cabbage on the side and bitter beer.

  • MelBoe

    For those of us from the Mid-West, we never thought a schnitzel was a hot dog, but then, a large portion of us are of German decent.

    In Indiana, where my parents are from, we eat pork tenderloin sandwiches. You can find them all over, and they are a Wiener schnitzel served on a bun (usually hanging off the edge of the bun by about 2 inches), with mustard and onion. Yum-o! We grew up making these sandwiches, usually with everyone involved. There was a lot of slapping that went on, keeping each other from eating them all before we made it to the table.

  • Jersey Exile

    My mother used to make these all the time using very thin-cut boneless pork chops. Instead of frying the entire chop she’d cut them into 1-2″ pieces, so the entire family would be hovering around the pan while she cooked them and fighting over each batch as it came out of the hot oil. We’d eat them with ketchup (much to the revulsion of the Viennese, no doubt!).

    I’m not sure where my mom got the preparation, but this was one of our favorite meals. Every once in a while I will make this for my family, only I’ll pound the chops and garnish with a little fresh lemon juice. This dish goes great with Spaetzle, by the way!

  • zoe maya

    The first time I had schnitzel was in Peru, at a kosher restaurant. Strange, no? It was absolutely amazing and the one I ordered was chicken with a honey and sesame glaze. Seriously delicious. Best followed with fresh mint leaf tea. Thanks for reminding me of that wonderful meal, Elise. I will definitely be trying to re-create it.

  • jonathan

    Chicken Fried Steak (a la Wolfgang Amadeus Mozart)

  • Kalyn

    Looks absolutely delicious!

  • 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!

  • kat

    They serve schnitzel like this ALL the time at our cafeteria in Germany, with fries on the side. It’s a crowd pleaser here for sure. If I were to make it at home I’d choose a vegetable to try to balance the fat.

  • Acher

    Aaahhh! I love Spike! No one that I know has ever heard of it!

    Schnitzel is one of my all time favorites. Penzeys Spices (www.penzeys.com) has a couple of blends that I really like on pork/veal- Bavarian Seasoning and Shallot Pepper. I usually serve it with braised red cabbage and warm German style potato salad. Yum. My mom got me hooked on cold leftover schnitzel for breakfast in the morning, if there’s any leftovers, that is!

  • may

    Over here it’s a very well known dish. Not only that, “Schnitzel” is synonym to pounded chicken breasts. Funny to see how it isn’t so well known… :)

  • jo

    Next up Tonkatsu!

    Yes, pretty much the same thing, eh? ‘Cept with a different sauce, and served over rice. ~Elise

  • nicole

    Weeeeelllll, a Wiener(le) is a sausage even in germany. A Wiener Schnitzel is the cutlet. The Schnitzel part is what makes the difference. I’m probably not understanding what actually got you confused ;-)

    There is a fast food restaurant in America called “Der Wiener Schnitzel” which is shaped like a huge hot dog, or has a hot dog character on top, and which serves hot dogs, not schnitzel. Thus the confusion. ~Elise

  • Pademelon

    This looks fantastic! It’s definitely going on my “To Cook” list. Here in Australia, “schnitzel” means a cutlet of veal (or chicken or pork) pounded thin, crumbed and pan fried. Super tasty. It didn’t throw me when I moved from SoCal to Australia but I’ve met a lot of Californians on holiday who have the same thought. The best I’ve EVER had, in any country, is from a family-owned Italian restaurant up the street from us called Franks. They’ve been in business for 35 years and the food is divine!

  • 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

  • mcC

    Oh noooo! you put sauce on your Wiener Schnitzel? cue to me hitting head against the wall. Only Germans do that ;)

    Just squeeze a piece of lemon over it and it’s going to be soooo much better. I personally like it drenched in lemon juice but that’s my own weird taste and people tend to look at me as if I’m slighty crazy. mhhhh. Now I want Schnitzel…

    from Austria.

    At least it’s not a hot dog! ~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.

  • Shaheen

    Oh my this looks great. I remember have some lamb schnitzel some time ago and I enjoyed it. Never bothered trying to replicate it but now I’m tempted.