Crispy Dill-Infused Pork Schnitzel with Creamy Sauce
This delightful Crispy Dill-Infused Pork Schnitzel is not just a dish; it's an experience that's sure to impress your family and friends. Juicy pork chops are pounded to perfection and coated in a crunchy, golden-brown breadcrumb mixture, creating a mouthwatering textural contrast. Served with a creamy, dill-infused sauce that adds a fresh, zesty twist, this dish is perfect for any occasion—from weeknight dinners to festive gatherings. Complemented by a side of lemon wedges, this pork schnitzel is as delightful to look at as it is to eat. Inspired by the fabulous recipes featured on Simply Recipes by Elise Bauer, this meal promises to become a family favorite!
4
Servings
N/A
Calories
13
Ingredients
Ingredients
Boneless pork chops
4 (pounded to 1/4 inch thickness)
Flour
1/4 cup
Seasoning salt
1 teaspoon (or substitute with plain salt)
Fresh ground black pepper
1/4 teaspoon
Egg
1 (beaten)
Milk
2 tablespoons
Fine dry breadcrumbs or panko breadcrumbs
3/4 cup
Paprika
1 teaspoon
Canola oil, grapeseed oil, or olive oil
3 tablespoons
Chicken stock
3/4 cup
Dried dill
1/2 teaspoon (or use 2 teaspoons chopped fresh dill)
Salt
1/2 teaspoon
Sour cream
1/2 cup (full fat)
Instructions
1
Begin by using a meat hammer to gently pound each pork chop until they are approximately 1/4 to 1/8 inch thick. This ensures they cook evenly and remain tender. To prevent curling during cooking, cut small slits along the edges of each cutlet.
2
Set up a three-bowl dredging station: In the first bowl, combine the flour, seasoning salt, and black pepper. In the second bowl, whisk together the beaten egg and milk until fully combined. In the third bowl, mix the breadcrumbs or panko with the paprika for an extra flavor kick.
3
Heat the canola (or grapeseed) oil in a large skillet over medium-high heat until shimmering but not smoking. Take each pounded pork cutlet and dredge it first in the flour mixture, ensuring it is fully coated, then dip it into the egg mixture, and finally press it into the breadcrumb mixture until well-covered.
4
Cook the cutlets in batches to avoid overcrowding the skillet. Sauté each cutlet for about 3-4 minutes on each side, or until they turn a beautiful golden brown. Once cooked, carefully remove the cutlets from the skillet, placing them on a plate, and cover with foil or transfer to a warm oven to keep them warm while you prepare the sauce.
5
To create the creamy dill sauce, pour the chicken stock into the hot skillet to deglaze it, scraping up any flavorful browned bits from the bottom of the pan. In a separate bowl, mix the dried dill and salt into the sour cream until well blended. Gradually stir the sour cream mixture into the deglazed chicken stock, heating gently while stirring until the sauce slightly thickens. Avoid boiling to ensure the sauce remains smooth.
6
Serve the crispy pork schnitzel hot, generously drizzled with the creamy dill sauce. Optionally, garnish with fresh lemon slices for an added citrusy brightness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Dill-Infused Pork Schnitzel?
It is a dish where pork chops are pounded thin, coated in a crunchy breadcrumb mixture, fried until golden brown, and served with a zesty, creamy dill sauce.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
How thick should I pound the pork chops?
The pork chops should be gently pounded until they are approximately 1/4 to 1/8 inch thick.
How do I prevent the pork cutlets from curling while cooking?
To prevent curling, cut small slits along the edges of each cutlet before cooking.
What are the three components of the dredging station?
The station consists of a flour mixture, a beaten egg and milk mixture, and a breadcrumb and paprika mixture.
What seasonings go into the flour?
The flour is combined with seasoning salt and black pepper.
Can I substitute seasoning salt?
Yes, you can substitute seasoning salt with plain salt if preferred.
What kind of breadcrumbs should I use?
You can use either fine dry breadcrumbs or panko breadcrumbs for this recipe.
What is the purpose of adding paprika to the breadcrumbs?
Paprika is added to the breadcrumb mixture to provide an extra flavor kick and color.
Which oils are suitable for frying the schnitzel?
Canola oil, grapeseed oil, or olive oil are all suitable options for sautéing the pork.
How hot should the oil be before frying?
Heat the oil over medium-high heat until it is shimmering but not smoking.
What is the correct order for dredging the pork?
Dredge the pork first in the flour mixture, then dip into the egg mixture, and finally press into the breadcrumb mixture.
How long should I cook each pork cutlet?
Sauté each cutlet for about 3-4 minutes on each side until they are golden brown.
Why should I cook the cutlets in batches?
Cooking in batches prevents overcrowding the skillet, which ensures the meat stays crispy and browns evenly.
How can I keep the schnitzel warm while making the sauce?
Place the cooked cutlets on a plate and cover them with foil, or transfer them to a warm oven.
How do I make the creamy dill sauce?
Deglaze the skillet with chicken stock, then stir in a mixture of sour cream, dried dill, and salt until thickened.
What does it mean to deglaze the pan?
Deglazing involves pouring liquid into the hot pan and scraping up the flavorful browned bits left from cooking the meat.
Can I use fresh dill instead of dried dill?
Yes, you can substitute 1/2 teaspoon of dried dill with 2 teaspoons of chopped fresh dill.
What type of sour cream works best for the sauce?
Full fat sour cream is recommended for the richest flavor and smoothest texture.
How do I ensure the sauce remains smooth?
Heat the sauce gently while stirring and avoid letting it boil to keep it from separating.
What garnish is recommended for this dish?
Fresh lemon slices or wedges are recommended to add a citrusy brightness to the meal.
What tool is used to thin the pork?
A meat hammer is used to gently pound the pork chops to the desired thickness.
How much chicken stock is required for the sauce?
The recipe calls for 3/4 cup of chicken stock.
How much milk is used in the egg wash?
Use 2 tablespoons of milk mixed with one beaten egg.
Is this recipe suitable for weeknight dinners?
Yes, it is described as perfect for everything from weeknight dinners to festive gatherings.
What is the total number of ingredients needed?
There are 13 ingredients required to make this recipe.
Who inspired this recipe?
This recipe is inspired by the culinary works of Elise Bauer on Simply Recipes.
Should the pork chops be bone-in or boneless?
This recipe specifically calls for 4 boneless pork chops.
Can I use panko for a crunchier texture?
Yes, panko breadcrumbs are specifically mentioned as a great option for achieving a crunchy coating.
What is the final step before serving?
The final step is to drizzle the crispy pork generously with the creamy dill sauce and garnish with lemon.