Pan-Fried Pork Schnitzels with Creamy Butter Sauce

1. In a bowl, combine the ground pork, egg, finely chopped onion, sour cream, seasonings, pepper, and salt.

2. Mix everything thoroughly by hand until you get a smooth, cohesive mixture.

3. Prepare three plates: one with flour, one with beaten eggs, and the third with breadcrumbs mixed with chopped parsley.

4. Shape the mixture into schnitzels and coat them in flour, then in the beaten eggs, and finally in the breadcrumb–parsley mixture.

5. Heat oil in a frying pan and cook the schnitzels on both sides until beautifully golden and crispy.

While the schnitzels are frying, make the sauce:

6. In a separate pan, melt the butter, add flour, and stir until it forms a smooth roux.

7. Slowly pour in the cream, whisking continuously to avoid lumps.

8. Season with salt and stir in chopped dill. The sauce should be creamy and smooth.

Serving suggestion:

Serve the schnitzels topped with the warm creamy sauce. They pair wonderfully with roasted potatoes and fresh salad.

❓ Frequently Asked Questions

How do I keep pork schnitzels juicy?

Juiciness depends on:

• Thoroughly kneading the meat mixture.

• Adding a spoonful of sour cream or a splash of sparkling water.

• Cooking over medium-high heat to form a crust that “locks in” moisture.

Avoid low heat, which causes the schnitzels to steam and dry out. This method ensures a juicy result, even with leaner meat.

Can I make this gluten-free or lactose-free?

• Gluten-free: Replace wheat flour with corn starch or rice flour, and use gluten-free breadcrumbs.

• Lactose-free: Use plant-based cream (e.g., oat or soy) and lactose-free butter.

The sauce texture will remain creamy, and the taste will be slightly milder — tested and proven in everyday cooking.

Can I freeze schnitzels and how should I reheat them?

Yes!

• Raw schnitzels: Form and bread them, then freeze in a single layer to prevent sticking.

• Cooked schnitzels: Freeze them as well, then reheat in the oven at 160°C (320°F) to retain crispiness.

Let raw schnitzels thaw in the fridge overnight for best texture.

How long can I store schnitzels in the fridge?

Up to 3 days in an airtight container — let them cool fully before storing to avoid condensation.
Store the sauce separately to preserve the schnitzels’ crisp coating.

Even after 2 days, they remain delicious if reheated in the oven or pan, rather than the microwave (which softens the coating).

Common mistakes when making pork schnitzels:

• Under-mixed meat – causes the schnitzels to fall apart during cooking.

• Overcooking – makes them dry and tough.

• Oil too hot – leads to a burnt exterior and raw center.

• Overcrowding the pan – causes steaming instead of frying.

Avoiding these ensures a crispy golden crust and juicy interior every time.

How to fix schnitzels that are too dry or fall apart?

• Too dry? Next time, use less breadcrumbs or cook for a shorter time. Add more sour cream or a splash of milk to the mixture.

• Falling apart? Add another egg and let the mixture rest in the fridge for at least 15 minutes before forming schnitzels.

These simple tweaks — based on practical experience — help achieve perfect texture: neither too tough nor too soft.