Crispy Pork Schnitzel with Lemon

Dinner

Crispy Pork Schnitzel with Lemon

Thin pork cutlets fry in a panko crust and get a simple finish of flaky salt, parsley and lemon.

Leave a review
Jump to recipe Print recipe
Save recipe Cook Mode
Yield
4 servings
Cuisine
Central European

Serving ideas

Finish with parsley and flaky salt and serve with lemon wedges.

Ingredients

See the ingredient checklist
  • 4 boneless pork chops, about 4 oz each
  • 1/3 cup all-purpose flour, 40 g
  • 2 large eggs
  • 1 1/2 tsp kosher salt
  • 1/4 tsp garlic powder
  • 2 cups panko breadcrumbs
  • vegetable oil, about 1 cup for frying
  • finely chopped fresh parsley
  • flaky sea salt
  • lemon wedges

Before you cook

Work in batches so the skillet stays hot.

How to make Crispy Pork Schnitzel with Lemon

  1. Pound each chop between sheets of plastic wrap to about 1/4 to 1/8 inch thick. Set out separate shallow dishes of flour, eggs beaten with salt and garlic powder, and panko.

  2. Heat about 1/4 inch oil in a high-sided skillet over medium-high. Dredge each cutlet in flour, then egg, then panko, pressing lightly to coat.

  3. Fry about 2 minutes per side, until golden and cooked through, adjusting heat if the crumbs brown too quickly. Drain on paper towels and repeat with the remaining cutlets.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Crispy Pork Schnitzel with Lemon

No ratings yet
Thin pork cutlets fry in a panko crust and get a simple finish of flaky salt, parsley and lemon.
Print Recipe
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Central European
Ingredients Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    4 boneless pork chops about 4 oz each
  • ⅓ cup all-purpose flour 40 g
  • 2 large eggs
  • 1 ½ tsp kosher salt
  • ¼ tsp garlic powder
  •  
    2 cups panko breadcrumbs
  • vegetable oil about 1 cup for frying
  •  
    finely chopped fresh parsley
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt
  •  
    lemon wedges

Instructions
 

  1. Pound each chop between sheets of plastic wrap to about 1/4 to 1/8 inch thick. Set out separate shallow dishes of flour, eggs beaten with salt and garlic powder, and panko.
  2. Heat about 1/4 inch oil in a high-sided skillet over medium-high. Dredge each cutlet in flour, then egg, then panko, pressing lightly to coat.
  3. Fry about 2 minutes per side, until golden and cooked through, adjusting heat if the crumbs brown too quickly. Drain on paper towels and repeat with the remaining cutlets.

Notes

Work in batches so the skillet stays hot.
Adapted from Olivia Mack McCool, Delish.

Tried this recipe?

Let us know how it was!

Similar Recipes

Submit a Comment