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Classic German Recipe: Pork Schnitzel

Viennese schnitzel on a blue plate.

One of our favorite meals is a breaded and fried pork cutlet known as “schnitzel” but we just call it “delicious”! This classic German style dish is one of our favorite meals and it’s super simple to make. Pork cutlets that are pounded nice and thin then coated in bread crumbs. The bread crumbs turn golden and crispy as this fries up in the pan, while the meat stays nice and tender on the inside.

Viennese schnitzel on a blue plate.

We really love a good sprinkle of citrusy lemon to brighten up the pork and give it a little zing. A squeeze of lemon is great, but we especially love to serve it with a quick gravy that we whip up with a little chicken stock, dill and sour cream. When we think of our favorite comfort foods, this schnitzel recipe is always one that is at the top of the list!

Pork Schnitzel

(makes 4 servings)

Ingredients

SCHNITZEL

  • 4 thin boneless pork cutlets
  • 3 tablespoons vegetable oil
  • 1 cup plain bread crumbs
  • 1/4 cup flour
  • 2 teaspoons paprika
  • 2 large eggs
  • 2 tablespoons milk
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • SAUCE

    • 3/4 cup chicken stock
    • 2 teaspoons fresh chopped dill
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 cup sour cream

    Directions

    1. Pour bread crumbs into a shallow dish, set aside. In a second shallow dish, mix flour with salt and black pepper. In a third dish, beat together milk and eggs.
    2. Use a meat hammer to pound the pork cutlets thin (1/4 to 1/8″ thick).
    3. Working with one cutlet at a time, dredge cutlet thoroughly in flour, shaking off excess, then coat in the egg mixture, allowing to drip back into the dish to ensure a thin coating. Coat evenly with bread crumbs.
    4. Place the breaded cutlets on a single layer on a wire rack set over a baking sheet. Let the coating dry 5 minutes.
    5. Heat vegetable oil in a large skillet and cook 2 cutlets 2-4 minutes on each side or until browned. Remove and keep warm. Repeat with remaining cutlets.
    6. Deglaze pan with chicken stock, scraping to pick up brown bits of flavor.
    7. In a small bowl mix together the dill, salt, pepper, and sour cream.
    8. Stir the sour cream mixture into the chicken stock. Reduce heat to simmer and stir frequently until the mixture thickens.
    9. Serve the cutlets with sauce and lemon wedges. Enjoy!

    Recipe adapted from Taste of Home

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