German-style schnitzel is usually made with thin pieces of breaded and fried veal. To whittle the cost without sacrificing a whit of goodness, substitute pork cutlets for the veal. A dill-flavored sour cream sauce, lemon slices, and fresh dill garnish add flavor and color accents.


  • 6 pork loin cutlets(1-1/2 lbs.) cut 1/2 inch thick
  • 1/4 cup all-purpose flour
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 beaten egg
  • 2 tablespoons milk
  • 3/4 cup dry bread crumbs
  • 1 teaspoon paprika
  • 3 tablespoons shortening
  • 3/4 cup chicken broth
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon dried dillweed
  • 1/2 cup dairy sour cream


Pound pork to 1/4-1/8-inch thickness. Cut small slits around edges to prevent curling. Coat meat with mixture of the 1/4 cup flour, the seasoned salt, and pepper. Combine egg and milk. Dip cutlets in egg mixture, then in mixture of crumbs and paprika. In large skillet, cook 3 cutlets at a time in hot shortening 2 to 3 minutes on each side. Remove from pan to platter; keep warm. Pour broth into skillet, scraping to loosen crusty drippings. Blend the 1 tablespoon flour and dillweed into sour cream. Stir sour cream mixture into broth. Cook and stir till mixture is thickened; DO NOT BOIL. Pass sauce with cutlets. Makes 6 servings.

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Submitted 6/13/05.
Source: my files
Submitted By: Linda Wilson