German Pork Schnitzel with Lemon

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Place 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 inch 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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens