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Schnitzel with Sour cream dill sauce



This is a great recipe that is loved by all of my kids. Of course almost every time that you put the words breaded and fried together you will be sure to find a winner.

This is a recipe I will usually make when Safeway / Sobey’s has their Dollar Days specials. They will normally put on the family pack of 9 pork chops for $9 which makes it very affordable to feed a big family.

Serve this dish with either baked or mashed potatoes and corn or peas on the side and you have a nice hearty traditional meal that will fill even the hungriest of appetites

Schnitzel with Sour cream dill sauce

  • Servings: 4
  • Difficulty: easy
  • Print

Credit: Simply Recipes


  • 4 boneless pork chops (1 pound total), 1/2 inch thick
  • 1/4 cup flour
  • 1 teaspoon seasoned salt (Spike or Lawrey’s, or just substitute plain salt)
  • 1/4 teaspoon freshly ground black pepper
  • 1 egg, beaten
  • 2 Tbsp milk
  • 3/4 cup fine dry breadcrumbs or panko
  • 1 teaspoon paprika
  • 3 Tbsp canola oil
  • 3/4 cup chicken stock
  • 1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
  • 1/2 teaspoon salt
  • 1/2 cup sour cream (full fat)


  1.  Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
  2.  Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
  3.  Dredge cutlets: Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
  4.  Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
  5. Deglaze pan, make sour cream dill sauce: Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).

    Serve the cutlets with the sauce, and lemon slices if you like.

When cooking the pork chops, keep an eye on your oil levels between batches. If the oil gets too low the breading will burn rather than fry. Also, if I do use the whole pack of 9 pork chops I usually make the sauce in 2 batches. Once after I’ve done 4 chops, wipe the pan clean and then start again with the last 5. Give this recipe a try and let me know what you think. Enjoy!!!! 

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