Pork Schnitzel with Dipping Sauce

Pork Schnitzel with Dipping Sauce

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"A pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in German Heaven!"
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40 m servings 398 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1164 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking.
  2. Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Place the pork chops in a warm oven to keep warm.
  4. Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.


  1. 67 Ratings

Most helpful positive review

I tried this for supper tonight and it was terrific. The kids even asked for seconds :)

Most helpful critical review

Pork is my favorite... But this didn't do my chops any justice. It's basically pork cutlets with a flavorless cream sauce.

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Most positive
Least positive

I tried this for supper tonight and it was terrific. The kids even asked for seconds :)

I know of Schnitzel and this is a lovely recipe but my family have always uses pork steak which comes from the shoulder blade area and it is much nicer for this dish than the chop. We always ask...

My husband and I have lived in Germany before...we enjoyed this recipe! Pork Schnitzel is, for the most part, pork cutlets! narf! We liked the sauce too...Ill use less salt next time though. Tha...

My family loves this. Its just like how I always made it. My grandmother's recipe called for regular seasoned bread crumbs, but I changed it to panko. I was searching for a variation of schnit...

Very Nice recipe. Def did my chops some good.. Instead of doing the dipping sauce I did a ru in my pan after frying the chops and made a gravy with a 50/50 milk and the chicken broth and whipped...

Very easy and tasty, loved the sauce! Thanks for the great recipe!

Pork is my favorite... But this didn't do my chops any justice. It's basically pork cutlets with a flavorless cream sauce.

Absolutely delicious. I love schnitzel but had never made it before. Hubby even said "you will make this again". The sauce I kicked up a notch with some Cajun seasoning.

Super fast and tasty! I used cubed pork steaks and doubled the sauce recipe to use as a sauce on the egg noodles I prepared as a side dish! My man loved it, too!

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