Pork Schnitzel with Sour Cream Dill Sauce & German Spaetzle Dumplings recipe

pork cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is less expensive.

bread crumbs

🥗Healthier: panko

💰Cheaper: homemade bread crumbs

Panko adds extra crunch, while homemade can save costs.

Flatten the pork chops with a meat mallet to about 1/4 inch to 1/8 inch thick if they are thick.

Prepare the coating by mixing 1/2 cup of all-purpose flour with 2 teaspoons of seasoned salt and 1/2 teaspoon of freshly ground black pepper in a bowl.

Set the flour mixture aside.

In another bowl, place 2 eggs and add 4 tablespoons of milk, then gently beat until combined.

In a shallow dish, combine 1 1/2 cups of dried breadcrumbs with 2 teaspoons of paprika and blend together.

Dredge each pork chop in the flour mixture, then dip in the egg and milk mixture, and finally coat with the breadcrumbs, ensuring even coverage on both sides.

Heat a couple of tablespoons of olive oil in a skillet over medium heat and place the coated pork chops in the skillet.

Cook the pork chops for about 3 to 4 minutes on each side until golden brown, working in batches if necessary, and keep cooked chops warm in an oven-safe dish.

In the same skillet, add 1 1/2 cups of chicken broth and gradually whisk in 2 tablespoons of all-purpose flour until combined.

Continue to stir until the mixture is hot, bubbly, and thickened, then add 1 cup of sour cream and stir until well combined.

Add 1 teaspoon of dried dill weed or 2 teaspoons of fresh dill to the sauce and heat until hot but do not boil, then set aside.

For the spaetzle, mix 1 cup of flour, 1 teaspoon of nutmeg, a pinch of black pepper, and 1/2 teaspoon of salt in a bowl for the dry ingredients.

In another bowl, combine 2 beaten eggs and 1/4 cup of milk, then add this mixture alternately to the dry ingredients, stirring until combined into a sticky dough.

Prepare a large pot of boiling water and drizzle the spaetzle dough into the water in a thin stream using a potato ricer or colander.

Cook the spaetzle for about 5 minutes until they float to the top, indicating they are done.

Scoop the cooked spaetzle out with a slotted spoon and place them in a bowl.

In a frying pan, melt a little butter and sauté the cooked spaetzle over medium-high heat for 2 to 3 minutes until they are slightly dried and golden.

Optionally, add fresh or dried parsley to the sautéed spaetzle before serving.

Cooking Techniques

Equipment Needed

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Allergens