Lemon schnitzel is a classic German and Austrian dish where tender, pounded pork or veal cutlets are coated in a crispy breadcrumb crust and finished with a glossy, tangy lemon butter sauce. The bright citrus cuts through the richness of the fried cutlet, creating a balanced, satisfying meal that comes together in about 30 minutes. It’s a weeknight-friendly version of the traditional schnitzel that feels special but uses simple pantry ingredients.
Ingredients
- 4 boneless pork loin chops or veal cutlets (about 1 lb / 450 g total), pounded to ¼-inch (6 mm) thickness
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 1 cup (100 g) plain dry breadcrumbs (or panko for extra crunch)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup (120 ml) vegetable oil, for frying
- 3 tbsp (45 g) unsalted butter
- 1 lemon, zested and juiced (about 2 tbsp juice)
- 2 tbsp (30 ml) dry white wine or chicken broth
- 1 tbsp (15 ml) capers, drained (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Place each cutlet between two pieces of plastic wrap and pound with a meat mallet or rolling pin until about ¼ inch (6 mm) thick. Season both sides with salt and pepper.
- Set up a breading station: place the flour in a shallow dish. In a second dish, beat the eggs with 1 tablespoon of water. Put the breadcrumbs in a third dish.
- Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press into the breadcrumbs until evenly coated. Set aside on a plate.
- Heat the oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Add the cutlets in a single layer, working in batches if needed. Fry for 2–3 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C) as the safe minimum for whole cuts of pork, checked with a food thermometer. Transfer to a paper towel-lined plate.
- Carefully pour out the oil from the skillet and wipe it clean. Return the skillet to medium heat and add the butter. Once melted, add the lemon zest and juice, white wine (or broth), and capers if using. Stir and simmer for 1–2 minutes until slightly thickened.
- Return the schnitzels to the skillet, turning to coat in the sauce. Cook for 1 minute more. Garnish with parsley and serve immediately.
Tips
- Pound evenly: An uneven thickness means uneven cooking. Aim for a uniform ¼-inch thickness so the cutlets cook quickly and stay tender.
- Don’t overcrowd the pan: Frying too many at once lowers the oil temperature and makes the crust soggy. Cook in batches and keep finished schnitzels warm in a 200°F (95°C) oven.
- Use panko for extra crunch: Traditional breadcrumbs give a finer crust; panko yields a lighter, crispier texture. Both work—just adjust to your preference.
- Make it gluten-free: Substitute the flour with a 1:1 gluten-free blend and use gluten-free breadcrumbs. The sauce is naturally gluten-free if you skip the flour in the breading.
Serving Suggestions
Serve the lemon schnitzel with a wedge of lemon on the side, alongside boiled potatoes with parsley, a simple green salad, or German-style spaetzle. For a low-carb option, pair it with steamed asparagus or roasted broccoli. The lemony sauce also works well over rice or buttered noodles.
Variations
- Chicken schnitzel: Use chicken breast cutlets and cook until the internal temperature reaches 165°F (74°C) as the safe minimum for poultry.
- Veal schnitzel: Traditional Wiener schnitzel uses veal; simply substitute veal cutlets and reduce the cooking time slightly since veal is leaner.
- Herb crust: Mix 2 tablespoons of chopped fresh thyme or oregano into the breadcrumbs for an aromatic twist.
- Creamy lemon sauce: Add ¼ cup (60 ml) heavy cream to the sauce after the wine and simmer until slightly thickened for a richer version.
Storage and Reheating
Refrigerate leftover schnitzel in an airtight container for up to 3 days. To reheat, place on a baking sheet in a 375°F (190°C) oven for 8–10 minutes, or until hot and crispy. Avoid microwaving, as it makes the crust soggy. The sauce can be stored separately and reheated gently on the stovetop. For longer storage, freeze the cooked schnitzels in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 400°F (200°C) oven for 15–18 minutes.
Frequently Asked Questions
Can I use pork tenderloin instead of chops? Yes, slice the tenderloin into 1-inch medallions and pound them gently. They cook faster, so watch the temperature.
Why is my breadcrumb coating falling off? The cutlets may not be dry enough before breading, or the oil wasn’t hot enough. Pat the meat dry with paper towels and ensure the oil is shimmering before adding the cutlets.
Can I bake the schnitzel instead of frying? Yes, place the breaded cutlets on a wire rack over a baking sheet, brush with oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once. The crust won’t be as golden but it’s a lighter option.
What if I don’t have white wine? Use chicken or vegetable broth instead. The sauce will be slightly less tangy but still delicious. You can also add an extra squeeze of lemon juice.
How do I know when the schnitzel is done? Use an instant-read thermometer inserted into the thickest part. For pork, it should read 145°F (63°C) as the safe minimum. For chicken, it should read 165°F (74°C).
Can I prepare the breaded cutlets ahead of time? Yes, bread them up to 24 hours in advance and refrigerate on a plate covered with plastic wrap. Let them sit at room temperature for 15 minutes before frying.
Related
- Oatcakes or Bread: Simple Griddle Recipe
- Oatcakes Recipe: Classic Scottish Oatcakes
- Norwegian Potato Bread Recipe (Lefse-Style)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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