Pounding pork chops before breading and pan-frying is the signature method to getting crisp yet tender German schnitzel. Using an air fryer works well too and cuts back on calories.
Pork Schnitzel with Creamy Dill Sauce
Pounding pork chops before breading and pan-frying is the signature method to getting crisp yet tender German schnitzel. Using an air fryer works well too and cuts back on calories.
Ingredients
- ¼ cup sour cream
- 2 tablespoons dill pickle relish
- 2 tablespoons chopped fresh dill plus more for garnish
- 4 boneless pork loin chops about 1 pound, trimmed
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons all-purpose flour
- 1 large egg
- 1 cup panko breadcrumbs
- ¼ cup extra-virgin olive oil
- ⅛ teaspoon ground pepper
- 4 lemon wedges
Instructions
- Combine sour cream, relish and dill in a small bowl. Set aside.
- Using a meat mallet or a small heavy saucepan, pound each pork chop between pieces of plastic wrap to an even 1/4-inch thickness. Sprinkle the pork with garlic powder and salt.
- Place flour in a shallow dish. Lightly beat egg in another shallow dish. Add panko to a third shallow dish. Dredge the pork in the flour, shaking off any excess. Dip in the egg, then dredge in the panko, pressing to adhere.
- Heat oil in a large skillet over medium heat. Working in batches if necessary, cook the pork, flipping once, until golden and crispy and an instant-read thermometer inserted in the thickest part registers 145°F, 4 to 6 minutes. (Alternatively, use an air fryer: Coat the basket with cooking spray. Place the pork in a single layer in the basket. Cook, in batches if necessary, at 360°F until an instant-read thermometer inserted in the center registers 145°, about 10 minutes. If preparing in batches, cooking time for the second batch may be shorter.)
- Sprinkle the pork with pepper. Garnish with additional chopped dill, if desired, and serve with the reserved sauce and lemon wedges.
