Friday, May 8, 2020

Crispy Pork Cutlets with a Creamy Dill Sauce Ala Pam

Knowing our love for pork schnitzel, when I saw the recipe for this dish on Pam’s For The Love Of Cooking blog, I knew we had to try it.  We’ve had schnitzel with a variety of sauces but never had heard of using a dill sauce but since we like dill sauce, we were game to give it a try. 

Other than the meat description and S&P, I followed the original recipe ingredients list but changed the cooking method as our deep fry pot was sitting on the stove with oil in it and I wanted to use it.  Just click on the above link for Pam’s original recipe and more pics like this one of her plated dish.

Crispy Pork Cutlets with a Creamy Dill SauceAdapted from For The Love Of Cooking

Five ½” thick pork loin chops
S&P to taste
2 eggs beaten
3/4 cup plain panko
1 tsp paprika
Creamy Dill Sauce:
3/4 cup chicken broth
2 tsp fresh dill chopped
1/2 cup sour cream full fat
Sea salt and freshly cracked pepper to taste

1. Make the pork cutlets by pounding the boneless pork chops between plastic wrap with a meat hammer with a jiccard to 1/4 inch thickness.

2. Heat the oil to a temp of 350F.
3. Make the creamy dill sauce by adding the chicken broth to a small pan and bring to simmer.
4. In a small bowl mix the dill into the sour cream.
5. Stir the sour cream mixture into the chicken broth. Heat and stir until mixture thickens (do not let boil or the sauce will curdle).  Larry’s never did thicken so I’ll add some cornstarch next time.  Taste and season with sea salt and freshly cracked black pepper, to taste.  Keep warm while cooking meat.
6. Season cutlets with S&P
7. Add flour to a shallow bowl.
8. Whisk the eggs together in a second shallow bowl until well combined.
9. Combine the panko crumbs with paprika in a third bowl; mix well.
10. Dredge the cutlets first in the seasoned flour (Larry prefers to season the meat rather than the flour), then dip in the egg mixture, and then into the panko mixture.

11. Working in batches, cook the cutlets about 2 minutes on each side or until golden brown and cooked through. (Larry checked his with a meat thermometer looking for 140F).
12. Remove the cutlets from the skillet onto a paper towel line plate and cover with a foil tent.  Plate and top with sauce as desired.

We sided the pork with a leftover baked sweet potato and some slaw, which my plate had no room for.

We all thought it was very good and the dill sauce worked great with the pork.  Bev went on and on and said she especially liked the crispy breading which turned out to be just the right amount for the five cutlets.  Bev’s slaw, using some nice sweet cabbage from the Mennonite market, was also very good. Thanks Pam for a another delicious meal.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.


4/28/20 event date


  1. SO glad you liked it--I bet that fried pork was extra tasty. YUM! Thanks for the shout out and link.

  2. Larry, Damn that pork cutlet looks great! Love dill sauce! I'll take a regular (and not as healthy) baked potato with mine. Stay Safe and Take Care, Big Daddy Dave

  3. Adding pork loin chops to my next shopping list. This sounds really good. I bought some dill in one of those plastic containers from the grocery a couple of months ago I thought it was flavorless. Need to get my hands on some fresh.

  4. I just bought some wonderful thinly cut pork cutlets that we enjoy breaded, I'll need to try this recipe. The sauce sounds darn good too, Larry! I've got some dill growing strong in my garden already.
    Hope you're staying safe and happy as can be!


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