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  • Writer's pictureThe BeardedHomeCook

Pork Schnitzel in Dill Cream Gravy

Whether it's Oktoberfest or a Monday Night, this pork cutlet transforms your kitchen to Munich.


1 pork tenderloin

1/2 cup flour

1/2 cup plain breadcrumbs

1/4 cup of egg

1/4 cup of water

1 tsp coarse salt

1/2 tsp paprika

1/2 tsp garlic powder

3 TBSP vegetable oil

1/4 cup sour cream

1 tsp dry dill weed

1 cup chicken stock

This recipe is for the schnitzel. Pairs well with mashed potatoes and sauerkraut or German potato salad and a dinner roll. Your pick

Cut 3-4 even sections from the tenderloin (approx 2 to 2 1/2 inches in length)

Place in freezer bag with zipper and leave space between them in the bag

Place on wood cutting board and use meat mallet to begin to turn into a cutlet

Flip bag and use mallet on the other side

- Desired thickness is 3/8 to half an inch

Remove pork from the bag

Mix egg and water together in a bowl

Have flour on plate to dredge and mix in paprika, salt and garlic powder

Have breadcrumb on plate ready to crust

With "dry" hand, dredge pork (on both sides) in flour mixture to coat

Shake off excess, then place in egg mixture

With "wet" hand, pick up pork and place on bread crumbs

Sprinkle bread crumb on pork to coat and pick up with "dry" hand to flip and coat

Be sure to coat evenly, shake off excess and set aside to cook

Repeat with other pieces

Heat oil in large non-stick skillet on medium high heat

Place pork cutlets into pan one at a time and with space between for even cooking

Cook 3 minutes and check for medium golden brown coating on bottom

(you should also be able to see the meat cooking up the side of the cutlet)

Flip once desired golden achieved (see photo below)

Once done, remove pan from heat, remove pork and place on a plate that has a paper towel to soak extra oil

Lightly salt the pork and cover with foil - do not secure - leave it loose

Return pan to medium heat and add just enough chicken stock to cover the bottom and deglaze the pan

Add dill weed

Simmer to reduce liquid and intensify flavor

Reduce heat to low and incorporate sour cream

Simmer and check for thickness - should be a light gravy

(add slurry if needed to chicken - see video)

Don't forget to check out the video on our Youtube channel

Bearded Home Cook - YouTube

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