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Pork Schnitzel with Dill Sauce is a great way to take pork tenderloins to the next level with an easy recipe. #pork #castiron #schnitzel

Pork Schnitzel with Dill Sauce

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


  • 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

Dill Sauce

  • 1 1/2 cups chicken broth - divided
  • 2 Tablespoons flour
  • 1/2 teaspoon dill weed
  • 1 cup sour cream


  • 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)