Classic Pork Schnitzel with Lemon

Nutrition · per serving

Steps

1. 1

   Place the pork cutlets between two sheets of plastic wrap and gently pound them to a uniform thickness of about 1 cm using a meat mallet or heavy pan.

   500 g pork cutlets
2. 2

   Set up a breading station. In one shallow dish, place the all-purpose flour. In a second dish, beat the eggs until well combined. In a third dish, mix the breadcrumbs with paprika, garlic powder, and onion powder.

   100 g all-purpose flour2 large eggs150 g breadcrumbs1 tsp paprika0.5 tsp garlic powder0.5 tsp onion powder
3. 3

   Dredge each pork cutlet first in flour, shaking off the excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture. Press the breadcrumbs onto the cutlets to ensure even coating.

4. 4

   In a large skillet, heat about 1 cm of vegetable oil over medium-high heat until it shimmers. Carefully place the breaded cutlets in the hot oil, frying in batches if necessary to avoid overcrowding.

   500 ml vegetable oil
5. 5

   Cook the schnitzels for about 3-4 minutes on each side until golden brown and crispy. Use a slotted spoon to remove them and place on paper towels to drain excess oil.

6. 6

   Serve the schnitzels hot with lemon wedges on the side and sprinkle with chopped fresh parsley.

   1 lemon lemon wedges2 tbsp, chopped fresh parsley

Origin & History

Schnitzel is a classic dish that has its roots in Austria but has become beloved in Germany as well. Traditionally made with veal, pork is often used as a more affordable alternative, especially in home cooking.