Pork Schnitzel

  • peaches09 Posted: 05/13/13
    Worthy of a Special Occasion

    This makes a quick and delicious weeknight dinner. We also enjoyed the dill sauce. I used dried dill and light sour cream in the sauce. It's nice to have something different to do with pork chops!

  • Marilynski Posted: 05/25/13
    Worthy of a Special Occasion

    I loved it too, and used dutchredman's suggestion. I didn't have buttermilk for the sauce, it was just as good with only the sour cream and dill.

  • DutchRedman Posted: 04/18/13
    Worthy of a Special Occasion

    My wife had a hankering for pork schnitzel last night. I remembered seeing a recipe in the latest edition of Cooking Light. After finding it, I ran to the store and grabbed three center cut boneless pork chops. I pounded each chop very thin and cut each one in half to make six smaller schnitzel. I proceeded to follow the recipe almost to the letter. I used seasoned (Italian) breadcrumbs and I did add a little unsalted butter to the olive oil before frying the schnitzel. After frying the schnitzels in two batches (three per batch), I tossed about a fourth of a cup of fresh lemon juice and a tablespoon of capers into the hot skillet, heat off, for maybe a minute. We spooned this "sauce" over the schnitzels and served them with wide egg noodles and baked asparagus. The meal was delightful and we'll definitely make it again.

  • daneanp Posted: 06/26/13
    Worthy of a Special Occasion

    It was a hit with the family - even DD who doesn't really like pork. Easy to prepare on a weeknight. I served it along side garlic mashed potatoes and steamed broccoli.

  • koriander Posted: 07/12/13
    Worthy of a Special Occasion

    This recipe was OK. The chops didn't crisp up as much as I had hoped, so if I made this again I might try panko. I didn't think I would like the dill sauce based on tasting it alone, but it actually went really well with the chops. I served it with baked potatoes and steamed broccoli.

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