Pork schnitzel is a thin, breaded pork cutlet fried until golden and crispy, then topped with a silky dill cream sauce. This straightforward recipe achieves restaurant results by properly flattening the meat, using a three-step breading process, and building a pan sauce from the browned bits.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Flatten the pork cutlets to 1/2-inch thickness using a meat mallet or rolling pin.
In a shallow dish, combine the flour, seasoned salt and pepper. In a separate shallow dish, whisk together the egg and milk until smooth. In a third shallow dish, mix the bread crumbs with the paprika.
Coat each pork cutlet in the flour mixture, dip it into the egg mixture, then press it into the bread crumb mixture, ensuring an even coating. Let the coated cutlets rest for five minutes to help the breading adhere.
In a large skillet, cook the pork in canola oil for two minutes on each side or until browned. Remove them and keep them warm.
In the same skillet, add 1/3 cup of the chicken broth, scraping up any browned bits from the bottom of the pan. In another bowl, combine the flour and remaining 1/3 cup of broth until smooth, then stir this into the skillet. Bring the sauce to a boil, cooking and stirring for one to two minutes until thickened. Reduce the heat to low, then stir in the sour cream, dill weed, salt and pepper. Heat the sauce through, but don't let it boil.
Serve the pork cutlets with the sauce spooned over the top, garnished with snipped fresh dill, if desired.
Store cooled schnitzel and sauce separately in airtight containers for up to 3 days; reheat pork in a 350°F oven for 8–10 minutes and warm sauce gently on the stovetop over low heat, stirring often.
meat mallet or rolling pin · three shallow dishes for breading · large skillet
Flatten them to 1/2-inch thickness using a meat mallet or rolling pin. This ensures even cooking and the tender texture that makes schnitzel special.
Yes. Bread the cutlets up to 4 hours ahead and refrigerate uncovered, or freeze breaded cutlets for up to 3 months. Cook from refrigerated or frozen, adding 1–2 minutes per side if frozen.
Use a simple lemon butter sauce instead: melt butter in the skillet after removing pork, add lemon juice and capers. Or omit the sauce entirely and serve schnitzel with lemon wedges.
The five-minute rest after breading is crucial for adhesion. Also ensure the egg-milk mixture fully coats each layer before pressing into bread crumbs, and avoid moving the cutlets too much in the pan.
Yes. Use thin chicken breasts or pound thicker ones to 1/2-inch, then follow the same breading and pan-frying method. Cook until golden and the internal temperature reaches 165°F.
