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Schnitzel with Lemon

A quintessential European comfort food dish featuring ultra-crisp breaded cutlets finished with fresh lemon juice.

Medium 20 min prep 10 min cook 30 min total 4 servings 4.9/10

Ready in

30 minutes

Makes 4 servings

About This Recipe

A quintessential European comfort food dish featuring ultra-crisp breaded cutlets finished with fresh lemon juice.

The gold standard for crispy pan-fried cutlets paired with fresh citrus.

Ratings

Expert Rating

4.9

95% confidence

Final Score

4.9

90% confidence

Category Scores

9.8

Taste

6.0

Difficulty

9.0

Presentation

6.5

Nutrition

9.0

Value

9.5

Instructions

9.0

Ingredients

9.5

Time Accuracy

9.0

Would Make Again

9.4

Overall

Cooking Timeline

Prep 20 min

Cook 10 min

Step 1
Step 2
Step 3
Step 4
Step 5
Step 6 4 min
Step 7

Ingredients

Servings

Units

Cutlets

4 pieces pork cutlets (boneless)

Breading

1/2 cup all-purpose flour
2 pieces eggs (beaten)
1.5 cups breadcrumbs (panko or fine dry)

Seasoning

1 tsp salt
1/2 tsp black pepper

Cooking & Garnish

1/2 cup vegetable oil (for frying)
2 tbsp butter (for frying)
2 pieces lemons (cut into wedges)

Equipment

Meat mallet For pounding cutlets thin
Large skillet Cast iron or heavy-bottomed
Shallow bowls Set of 3 for dredging station

Instructions

1

Pound the pork cutlets evenly until they are about 1/4-inch thick using a meat mallet.
2

Season both sides of each cutlet with salt and black pepper.
3

Set up a dredging station with flour in one bowl, beaten eggs in the second, and breadcrumbs in the third.
4

Coat each cutlet in flour, dip into the beaten eggs, and press firmly into breadcrumbs to coat evenly.
5

Heat vegetable oil and butter in a large skillet over medium-high heat.
6

Fry each schnitzel for 3-4 minutes per side until golden brown and crispy.
4 min
7

Transfer to a paper towel-lined plate to drain excess oil, then serve immediately with fresh lemon wedges.