This restaurant-quality dish features delicious pork loin, tenderized, seasoned and breaded to golden perfection, then topped with a delicious, tangy, creamy dill sauce.
- 4 (6 oz) boneless pork chops, pounded to 1/4-inch thickness
- 2 tsp kosher or coarse salt
- 1 tsp ground black pepper
- 1/2 cup all-purpose flour
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 cup plain breadcrumbs
- 2 large eggs, beaten
- vegetable oil for pan frying (about 3/4 – 1 cup)
For Creamy Dill Sauce:
- 3/4 cup sour cream
- 2 tsp dijon mustard
- 1/2 tsp garlic powder
- 1 tbs fresh chopped dill
- Juice of 1/2 lemon plus lemon wedges
- For pork: trim fat from pork chops and pound to 1/4-inch thick with a meat mallet. Season both sides of pork chops with salt and pepper.
- Setup breading station: in a shallow bowl, combine flour, onion powder, garlic powder and paprika. In another shallow bowl, add the eggs and beat. In another shallow bowl or plate add the breadcrumbs.
- Take each piece of pork and dredge through the flour, lightly coating both sides, shaking off any excess. Then dunk into the beaten egg making sure to coat both sides well. Let any excess drip off. Then place in the breadcrumbs, coating both sides. Shake off any excess and set breaded pork aside.
- Make the sauce: in a small bowl, combine the sour cream, dijon mustard, garlic powder, chopped fresh dill and lemon juice. Stir together well. Set aside or in the fridge until ready to serve pork.
- In a large skillet over medium heat, add the oil – enough to be about 1/8″ – 1/4″ deep. When hot (375°F or when shimmering), add the pork in batches, and fry on each side for 2-3 minutes each or until golden brown and internal temperature is at least 145°F. When done, transfer to a paper towel-lined plate.
- Serve pork schnitzel with a couple of dollops of the creamy dill sauce and fresh lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: German