Crispy Pork Schnitzel with Lemon Dill Sauce
Crispy Pork Schnitzel with Lemon Dill Sauce
Ingredients
For the Pork Schnitzel
- 4 boneless pork loin chops, about 1/2 inch thick
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 3 cups vegetable oil, or other high smoke point oil, for frying
For the Lemon Dill Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 4 lemon wedges
- 4 fresh dill sprigs
Instructions
- 1
Prepare the pork chops: Place each pork chop between two pieces of plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the pork chops to an even 1/4-inch thickness. Season both sides of the pounded pork with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 10 min
- 2
Set up the breading station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, place the beaten eggs. In the third dish, place the panko breadcrumbs.
⏱️ 3 min
- 3
Bread the pork chops: Dredge each pounded pork chop in the flour, shaking off any excess. Dip it into the beaten egg, ensuring it's fully coated, and let any excess drip off. Finally, press the pork chop firmly into the panko breadcrumbs, ensuring both sides are completely covered. Set aside on a clean plate or wire rack.
⏱️ 7 min
- 4
Make the Lemon Dill Sauce: In a small bowl, whisk together the mayonnaise, sour cream, chopped fresh dill, lemon juice, garlic powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until well combined. Taste and adjust seasoning if necessary.
⏱️ 5 min
- 5
Heat the oil: In a large, heavy-bottomed skillet or cast-iron pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 6
Fry the schnitzel: Carefully place 1-2 breaded pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
⏱️ 8 min•🌡️ 350
- 7
Drain and serve: Remove the cooked schnitzel from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with remaining pork chops. Serve immediately with lemon dill sauce, garnished with lemon wedges and fresh dill sprigs.
⏱️ 7 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Pork Schnitzel with Lemon Dill Sauce
For the Pork Schnitzel
- 4 boneless pork loin chops, about 1/2 inch thick
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 3 cups vegetable oil, or other high smoke point oil, for frying
For the Lemon Dill Sauce
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice, freshly squeezed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper, freshly ground
For Garnish
- 4 lemon wedges
- 4 fresh dill sprigs
Instructions
- 1
Prepare the pork chops: Place each pork chop between two pieces of plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound the pork chops to an even 1/4-inch thickness. Season both sides of the pounded pork with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
⏱️ 10 min - 2
Set up the breading station: Prepare three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, place the beaten eggs. In the third dish, place the panko breadcrumbs.
⏱️ 3 min - 3
Bread the pork chops: Dredge each pounded pork chop in the flour, shaking off any excess. Dip it into the beaten egg, ensuring it's fully coated, and let any excess drip off. Finally, press the pork chop firmly into the panko breadcrumbs, ensuring both sides are completely covered. Set aside on a clean plate or wire rack.
⏱️ 7 min - 4
Make the Lemon Dill Sauce: In a small bowl, whisk together the mayonnaise, sour cream, chopped fresh dill, lemon juice, garlic powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until well combined. Taste and adjust seasoning if necessary.
⏱️ 5 min - 5
Heat the oil: In a large, heavy-bottomed skillet or cast-iron pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of breading should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 6
Fry the schnitzel: Carefully place 1-2 breaded pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
⏱️ 8 min•🌡️ 350 - 7
Drain and serve: Remove the cooked schnitzel from the oil and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with remaining pork chops. Serve immediately with lemon dill sauce, garnished with lemon wedges and fresh dill sprigs.
⏱️ 7 min