Pork, chicken or Veal Schnitzel with lemon garlic butter sauce

pork cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is less expensive.

bread crumbs

🥗Healthier: panko

💰Cheaper: homemade bread crumbs

Panko adds extra crunch, while homemade can save costs.

Pound pork cutlets until flat for fast cooking.

Season both sides of the cutlets with salt and black pepper.

Set up a breading station with flour, beaten eggs, and bread crumbs.

Dredge each cutlet in flour, shaking off excess.

Dip the floured cutlet into beaten eggs, ensuring it's fully coated.

Press the egg-coated cutlet into bread crumbs, covering completely.

Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.

Fry the breaded cutlets in the hot oil for 3-4 minutes per side, until golden brown.

Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil.

Finish with a sauce made from butter, garlic, and lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens