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

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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.

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Questions

What internal temperature should Pork Schnitzel with Lemon reach?

For Pork Schnitzel with Lemon, the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the searing in Pork Schnitzel with Lemon?

Step 5 reads: "Fry cutlets in batches for 2-3 minutes per side, swirling the pan so hot oil washes over the top, until deep golden brown." You can, but you give up flavor. The browning in step 5 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I make Pork Schnitzel with Lemon gluten-free?

Yes. The gluten in Pork Schnitzel with Lemon 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.

Does Pork Schnitzel with Lemon contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Pork Schnitzel with Lemon?

One serving (the recipe makes 4) has 48 g of protein in about 560 calories, alongside 32 g carbohydrate and 25 g fat, plus 3 g fiber and 872 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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