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Pork Schnitzel

Pork Schnitzel with Dill Sauce and Apple Slaw

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Recipe Details


Everything you want from crisp schnitzel, made a little lighter for the warmer months. Pork chops are lightly breaded with big-flake panko breadcrumbs, then shallow-fried. Pair with fresh dill, sour cream, and a classic vinegary slaw punched up with tart green apple. As Chef Liz instructs, "A classic schnitzel practically begs for a pint of beer and a squeeze of lemon." So we'll provide the lemon wedges—BYO German lager!


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 750
  • Protein 40g
  • Total Carb 76g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • dill
    1/8 ounce
  • Granny Smith apple
    Granny Smith apple
  • lemon
  • white vinegar
    2 tablespoons
    white vinegar
  • whole-grain mustard
    1/2 tablespoon
    whole-grain mustard
  • shredded green cabbage
    3/4 cup
    shredded green cabbage
  • shredded red cabbage
    3/4 cup
    shredded red cabbage
  • boneless pork chops
    boneless pork chops
  • flour
    1/2 cup
  • panko breadcrumbs
    1 cup
    panko breadcrumbs
  • sour cream
    2 ounces
    sour cream

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • plastic wrap
  • meat mallet (optional)
  • 12" large nonstick pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Roughly chop dill leaves, discarding stems. Slice off rounded sides of apple, discarding core; arrange cut-side down on cutting board and thinly slice, then cut lengthwise into matchsticks. Cut lemon into wedges for serving.

  2. Make apple slaw

    Make apple slaw

    In a large bowl, whisk together vinegar, mustard, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine. Add slaw mix, apple, and half of dill, and toss to coat. Set apple slaw aside until ready to serve.

  3. Pound pork chops

    Pound pork chops

    Pat pork chops dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound to ¼-inch thickness. Season pork chops all over with ½ teaspoon salt and pepper as desired.

  4. Dredge pork chops

    Dredge pork chops

    Place flour on a large plate; season with ⅛ teaspoon salt and pepper as desired. In a large shallow bowl, whisk 1 egg. Place breadcrumbs on a separate large plate. Dredge pork chops in flour, shaking off excess. Dip in egg, allowing excess to drip off. Dredge in breadcrumbs, pressing to adhere.

  5. Cook schnitzel and make sauce

    Cook schnitzel and make sauce

    Heat 2 tablespoons olive oil in a large nonstick pan over medium heat. When oil is shimmering, add pork chops and sear until crust is browned and pork is cooked through and no longer pink, 5-7 minutes per side. Transfer to a paper towel–lined plate to drain. Meanwhile, in a small bowl, stir together sour cream, remaining dill, ¼ teaspoon salt, and pepper as desired.

  6. Plate pork schnitzel

    Plate pork schnitzel

    Spread dill sauce over half of each serving plate and top with pork schnitzel (so the crust stays crispy). Serve with apple slaw and lemon wedges for squeezing over. Enjoy!

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