Pork Schnitzel with Lemon

Name: Pork Schnitzel with Lemon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: German
Ingredients: 4 cutlets boneless pork loin cutlets, pounded 1/4-in thin; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup plain dry breadcrumbs; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1/2 cup vegetable oil or clarified butter; 2 lemon, cut into wedges; 2 tbsp fresh parsley, chopped

Thin, golden-fried pork cutlets with a shatteringly crispy breadcrumb crust, served with lemon wedges in the classic German tradition.

35 minEasyServes 4560 cal/serving

GermanDinnerStovetopHigh ProteinNut-FreeAlcohol-Free

Ingredients

4 cutlets boneless pork loin cutlets, pounded 1/4-in thin
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup plain dry breadcrumbs
1 tsp salt
1/2 tsp black pepper, freshly ground
1/2 cup vegetable oil or clarified butter
2 lemon, cut into wedges
2 tbsp fresh parsley, chopped

Instructions

1

Season 4 cutlets pounded 1/4-in thin boneless pork loin cutlets on both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
2

Set up a breading station with 1/2 cup all-purpose flour, 2 beaten large eggs, and 1 cup plain dry breadcrumbs.
3

Dredge each cutlet in flour, dip in egg, then press into breadcrumbs. Do NOT compress the coating - the loose crust creates the characteristic ruffled texture.
4

Heat 1/2 cup vegetable oil or clarified butter in a large skillet over medium-high heat until shimmering, about 1/4-inch deep.
5

Fry cutlets in batches for 2-3 minutes per side, swirling the pan so hot oil washes over the top, until deep golden brown. Pork should reach 145°F (63°C) internally. Drain on a wire rack.
6

Serve immediately garnished with 2 tbsp chopped fresh parsley and 2 cut into wedges lemon for squeezing.

Questions

Can I make Pork Schnitzel with Lemon dairy-free?

Yes. The dairy in this entry is 1/2 cup vegetable oil or clarified butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Pork Schnitzel with Lemon gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour, 1 cup plain dry breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Pork Schnitzel with Lemon keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pork Schnitzel with Lemon?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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