Pork Schnitzel with Buttermilk Ranch Sauce
Crispy, golden-fried perfection meets creamy, herbaceous dressing in this irresistible Pork Schnitzel with Buttermilk Ranch Sauce. Tender pork loin chops are pounded thin, coated in a Parmesan-infused breadcrumb crust, and fried until delightfully crisp, creating a dish that’s as satisfying as it is flavorful. The tangy buttermilk ranch sauce, made with fresh dill, parsley, chives, and a hint of garlic, adds a bright, zesty contrast that elevates every bite. Ready in under an hour, this easy yet impressive recipe is perfect for weeknight dinners or special occasions. Serve with a fresh salad, roasted vegetables, or buttery mashed potatoes for a crowd-pleasing meal bursting with texture and flavor.
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Recipe Information
Ingredients
- 4 pieces (boneless, about 5-6 oz each) Pork loin chops
- 1 cup Flour
- 2 large Eggs
- 3 tablespoons Milk
- 2 cups (plain or panko) Breadcrumbs
- 1 cup (finely grated) Parmesan cheese
- 2 teaspoons (divided) Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Garlic powder
- 1 cup (for frying) Vegetable oil
- 1 cup Buttermilk
- 0.5 cup Mayonnaise
- 2 tablespoons (chopped) Fresh dill
- 2 tablespoons (chopped) Fresh parsley
- 1 clove (minced) Garlic
- 0.5 teaspoon Onion powder
- 2 teaspoons Lemon juice
- 1 tablespoon (chopped) Fresh chives
- 0.5 teaspoon (for the sauce) Salt
- 0.25 teaspoon (for the sauce) Ground black pepper
Instructions
Place each pork chop between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound the chops to an even thickness of about 1/4 inch.
Set up a breading station with three shallow dishes: one with flour mixed with 1 teaspoon of salt, one with eggs and milk whisked together, and one with breadcrumbs, Parmesan cheese, garlic powder, 1 teaspoon of salt, and black pepper.
Dredge each pork chop first in the flour, then dip it into the egg mixture, and finally press it into the breadcrumb mixture, ensuring it is evenly coated. Place the breaded chops on a plate and let them rest for 10 minutes while you prepare the sauce.
In a medium bowl, whisk together the buttermilk, mayonnaise, dill, parsley, minced garlic, onion powder, lemon juice, chives, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cover and refrigerate until ready to serve.
Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4 inch deep. Test the oil by dropping in a small piece of bread; it should sizzle immediately.
Working in batches if necessary, fry the breaded pork chops for 3-4 minutes per side or until golden brown and cooked through (internal temperature of 145°F). Transfer the cooked schnitzel to a plate lined with paper towels to drain any excess oil.
Serve the pork schnitzel hot with a generous drizzle of the buttermilk ranch sauce. Garnish with extra chopped herbs if desired and enjoy with your favorite sides!
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 2155 mg | 94% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 7.8 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 398 mg | 31% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
