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Pork Schnitzel with Creamy Dill Sauce

Try out this super quick and easy dish perfect for a summer weeknight dinner on the back porch!

Servings: 4

Prep: 10 minutes

Cook: 10 minutes

Pork Schnitzel with Creamy Dill Sauce


¼ cup light sour cream (lactose-free for low-FODMAP)

2 tablespoons chopped fresh dill, plus more for garnish

4 boneless pork loin chops

2 tablespoons all-purpose flour

1 large egg

1 cup gluten-free panko breadcrumbs

¼ cup olive oil

4 lemon wedges

1 lb fresh green beans, trimmed

Salt and pepper to taste


  1. Combine sour cream, dill, and a pinch of salt and pepper in a small bowl. Set aside.

  2. Using a meat mallet or a small heavy saucepan, pound each pork chop between pieces of plastic wrap to an even 1/4-inch thickness. Sprinkle the pork with salt and pepper.

  3. Place flour in a shallow dish. Lightly beat egg in another shallow dish. Add panko to a third shallow dish. Dredge the pork in the flour, shaking off any excess. Dip in the egg, then dredge in the panko, pressing to adhere.

  4. Heat oil in a large skillet over medium heat. Cook the pork, flipping once, until golden and crispy and an instant-read thermometer inserted in the thickest part registers 145°F, 4 to 6 minutes.

  5. While the pork is cooking, steam the green beans according to package instructions or in the microwave.

  6. Serve garnished with additional fresh dill and slices of lemon.

Want to revamp your personal nutrition and receive a meal plan with recipes specifically designed for you? Schedule a FREE 30-minute discovery call with Danielle here.

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