German Pork Schnitzel with Lemon
German Pork Schnitzel has a light lemony flavor and a crispy outside coating. When you want a memorable meal that can be made in minutes, this is the recipe to reach for.
Servings: 8 servings
Calories: 428kcal
Equipment
Ingredients
- 4 4-6 ounce each boneless pork chops sliced in half length-wise.
- 2 cups all-purpose flour
- 2 eggs
- 2 cups bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon fresh lemon zest
- ¾ teaspoon salt divided
- ¾ teaspoon pepper divided
- grapeseed oil or other light neutral flavored oil
Instructions
- Placing a hand flat on top of each pork chop, use a sharp chef's knife to carefully slice each chop in half lengthwise.
- Place each sliced chop between 2 pieces of plastic wrap, and carefully pound each piece of pork to ¼" thickness. Set aside.
- In three shallow dishes mix the following, per dish. 1. Add the flour and a ¼ teaspoon salt, and ¼ pepper. 2. Beaten eggs, ¼ teaspoon salt, and ¼ teaspoon pepper. 3. Breadcrumbs and ¼ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon garlic powder, and 1 teaspoon lemon zest.
- Add each chop to the flour mixture (on both sides), gently shaking off the excess flour.
- Add each chop to the egg mixture (on both sides) until coated.
- Add each chop to the breadcrumb mixture (both sides) and press the crumb coating onto the surface of the schnitzel.
- Set the coated schnitzels aside and allow them to rest for 10-15 minutes so the coating will stick to the schnitzel while frying.
- In a large skillet, heat 3 tablespoons of grapeseed oil over medium-high heat.
- Once the oil shimmers, add two schnitzels to the skillet and cook for approximately 3 minutes on the first side until golden brown.
- Carefully flip the schnitzels and continue to cook on the second side for an additional 2 minutes.
- Remove the cooked schnitzels to a baking sheet fitted with a rack and immediately sprinkle lightly with salt.
- Keep the schnitzels warm and crispy in a single layer in a low 250-degree oven while pan-frying the remaining schnitzels, adding more oil as needed.
- Serve the schnitzels hot with lemon wedges and fresh herb garnish, if desired.
Video
Notes
Store the cooked schnitzels in an airtight container in the refrigerator for up to 5 days.
Reheat in a 350-degree Fahrenheit oven for 5-7 minutes or until hot and crispy.
Schnitzels may be frozen after cooking. Store in an airtight freezer container for up to 3 months.
Nutrition
Serving: 1serving | Calories: 428kcal | Carbohydrates: 44g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 98mg | Sodium: 474mg | Fiber: 2g | Sugar: 2g
