Of course, I ordered it, thinking I could use a good German sausage in a bun. (You have my permission to pound your head on the wall now.) I mean, who in America didn’t grow up with those fast food joints with the giant hot dogs on the top of them? That was schnitzel, right? When the order came, I was stunned by how far off it was from what I was expecting; even my gracious hosts had a hard time believing me when I told them that in America, a wiener schnitzel was a hot dog (at least where I was from in suburban California).
Pork Schnitzel or “Cutlet”
Curses! Yes, we tend to distort some traditional dishes here in America, but this one? We weren’t even close. “Schnitzel”, for the uninitiated, is German for “cutlet” which is usually made with veal and thinly pounded, breaded and fried. As for this schnitzel recipe, it is made with thinly pounded pork cutlets. Those of you looking for a quick, mid-week dinner may be happy with this one. I love it. The sauce alone is worth making this pork schnitzel for, and could easily be used on chicken, for turkey meatballs, or over fish. We updated this recipe on January 10, 2022 to increase the amount of breading and paprika.
For less pounding, start out with thin cutlets, no more than 1/2 inch thick.Pat the cutlets dry with a paper towel. The flour will stick to dry cutlets better.If you’re concerned about the breading staying on the cutlets, bread them an hour before cooking. Put them in a single layer, uncovered, on a tray in the refrigerator; the breading will adhere better. The cooking time may increase a minute or two for cutlets straight out of the refrigerator.If you’re cooking the cutlets in batches, place a metal rack on a baking sheet, and keep the cooked cutlets in a preheated 180°F oven on the rack. Placing the cutlets directly on the baking sheet may result soggy breading.
The Best Cuts of Meat for This Schnitzel Recipe
While this recipe calls for pork chops, you can substitute other meats.
Veal cutletsChicken cutletsTurkey cutletsRound steak
What To Serve with Pork Schnitzel
Sweet and Sour German Red Cabbage Sauerkraut With Bacon and Apples German Potato Salad Perfect Mashed Potatoes Pickled Red Onions
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.
