Pork Schnitzel with Creamy Sauce

This schnitzel leans Hungarian or Eastern European rather than classic Austrian Wiener style, thanks to two tells: paprika worked into the breadcrumbs and a sour cream pan sauce instead of just lemon wedges. The pork cutlets get pounded thin so they cook fast enough to crisp the breading without overcooking the meat inside.

One small but critical detail from the directions: cut tiny slits around the edges of each cutlet before breading. This stops the meat from curling up in the pan and gives an even golden crust on both sides. After the schnitzel comes out, the same skillet goes straight into sauce duty. Chicken broth deglazes the browned bits, sour cream and flour thicken the liquid into a velvety pan sauce, and dried dill perfumes the whole thing. Pour the sauce directly over the cutlets or serve it alongside in a small bowl.

Pro Tips

• Pound the cutlets between two sheets of plastic wrap or parchment to keep the meat from tearing as you thin it out.
• Press the breadcrumbs firmly into the cutlets after coating. Loose crumbs fall off the moment they hit the pan.
• Get the shortening properly hot before adding the meat. A dry crust on contact is the difference between a crisp schnitzel and a greasy one.
• Never let the cream sauce boil. The sour cream breaks and turns grainy at a hard simmer.
• Keep finished schnitzel warm on a wire rack in a low oven so the bottom stays crisp while you cook the rest.

Variations

• Use veal cutlets for proper Wiener schnitzel style.
• Stir capers and a squeeze of lemon into the sauce for brighter acidity.
• Swap the dill for fresh tarragon or chopped chives for a different herb note.