Pork Schnitzel with Dill Sauce
Crispy, golden pork schnitzel meets a creamy, fragrant dill sauce in this irresistible recipe that brings classic European flavors to your table. Tenderized boneless pork chops are coated in a decadent mixture of Parmesan-infused breadcrumbs and pan-fried to perfection, creating a crunchy exterior with juicy, flavorful meat inside. The accompanying dill sauce—made with rich heavy cream, zesty lemon juice, and fresh dill—adds a velvety, tangy complement to the dish. Ready in just 40 minutes, this meal is perfect for busy weeknights or special occasions. Serve it with a vibrant green salad or fluffy mashed potatoes for a restaurant-quality experience at home. Keywords: pork schnitzel, dill sauce recipe, crispy breaded pork chops, quick dinner idea, European comfort food.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 cup all-purpose flour
- 2 pieces large eggs
- 2 tablespoons milk
- 2 cups breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup vegetable oil
- 2 tablespoons butter
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour (for sauce)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons fresh dill, chopped
- 1 teaspoon lemon juice
Instructions
Place each pork chop between two sheets of plastic wrap or parchment paper. Pound them with a meat mallet or rolling pin until about 1/4-inch thick.
Set up a breading station with three shallow dishes. In the first dish, add the all-purpose flour. In the second dish, whisk together the eggs and milk. In the third dish, mix the breadcrumbs, grated Parmesan cheese, salt, and black pepper.
Dredge each pork chop in the flour, shaking off any excess. Then dip it into the egg mixture, allowing the excess to drip off, and finally coat it in the breadcrumb mixture, pressing gently to help the crumbs adhere. Set aside on a plate.
In a large skillet, heat the vegetable oil and butter over medium heat. Once hot, add the breaded pork chops, cooking in batches if necessary. Fry for 3-4 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
For the dill sauce, melt the unsalted butter in a small saucepan over medium heat. Stir in the 1 tablespoon of flour and cook for 1 minute until lightly golden.
Slowly whisk in the chicken broth, ensuring no lumps remain. Bring the sauce to a simmer and cook until slightly thickened, about 2-3 minutes.
Reduce the heat to low and stir in the heavy cream, fresh dill, and lemon juice. Cook for another 2 minutes, then remove from heat. Taste and adjust seasoning with salt and pepper if needed.
Serve the pork schnitzel hot with the dill sauce drizzled on top or on the side for dipping. Pair with a fresh green salad or buttery mashed potatoes for a complete meal.
Nutrition Facts
Calories |
4184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.8 g | 350% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 942 mg | 314% | |
| Sodium | 7222 mg | 314% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 17.6 g | ||
| Protein | 172.4 g | 345% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 532 mg | 41% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2300 mg | 49% | |
*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.
